Cashew Mac and Peas

Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.

Remove boiled vegetables from water and reserve 1½ - 2 cups (355 - 470 ml) of the water.

Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.

Pour vegetable purée over the macaroni and stir in green peas before serving.

Enjoy!