– 2 1/2 cups water – 1 medium potato, peeled and cubed – 1/3 cup carrots, chopped – 4 garlic cloves, minced – 1/2 tsp onion powder – 4 oz diced green chiles – 1 tomato, chopped – 1/4 cup cashews – 2 1/2 cups broccoli, chopped – 10 to 12 oz elbow pasta – 3/4 tsp mustard – 2 tsp soy sauce – 4 tbsp nutritional yeast – 2 tsp lemon juice – 2 tbsp olive oil – 1/2 tsp paprika – 1/2 tsp sriracha – 3/4 tsp salt – 1 1/2 tsp pepper, divided
Cook pasta according to package instructions, adding broccoli in the last 2 minutes. Drain and set aside. Blend the vegetable mixture with mustard, soy sauce, nutritional yeast, lemon juice, olive oil, paprika, and sriracha until smooth.
Transfer the sauce to a saucepan over medium heat. Stir in salt and pepper, adjusting consistency with water if needed. Heat until almost boiling. Mix pasta and broccoli into the sauce. Cover and cook for 3 minutes.
– You can substitute nutritional yeast with any vegan cheese that melts well, such as cashew parmesan cheese alternative or dairy-free cheddar shreds.