Mac & Cheese

1) Preheat oven to 350 degrees. Cook the pasta according to package directions in a large pot of salted water. Dice 1 carrot and 1 bell pepper. Add the diced vegetables to the pasta water 4 minutes before the pasta is finished cooking. Pasta and veggies should be al dente. Drain both and place in a large bowl. 2) Bread Crumbs: In a food processor, pulse the walnuts and dried sage until finely ground. Mix in 3 tablespoons of nutritional yeast and 1/2 a teaspoon of salt. Set mixture aside. 3) Cream Sauce: Coarsely chop the potato along with the remaining carrot and bell pepper and place in a pot with 2 cups of water. Boil until the potato is tender. Do not drain. Pour the veggies, potato, and water into a food processor or heavy-duty blender. Add the cashews, garlic, mustard, lemon juice, nutritional yeast, cayenne, paprika, and salt and blend until smooth. 4) Pour the sauce into the bowl with the pasta, bell pepper, and carrot. Add the peas and whisk together until everything is well-combined. Pour the mixture into an 8? x 8? baking dish. Sprinkle the “bread” crumbs over the top of the casserole. 5) Bake for 30 minutes. The casserole should be bubbling and firm to the touch. Turn up the heat to 375 degrees and bake an additional 10 minutes to brown the top. Serve with a large leafy salad.