Ingredients:

• 1 cup carrots, diced

• 2 cups potatoes, diced

• 2 Tbsp garlic infused olive oil

• 1/2 cup low FODMAP soy milk

• 1/2 cup nutritional yeast flakes

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/2 tsp asafoetida or other low FODMAP onion replacer

• 250g gluten free macaroni

Method:

1. Boil potatoes and carrots until tender then add to blender with all other ingredients and blend until smooth.

2. Meanwhile cook pasta, when draining reserve a few cups of the water.

3. Add sauce to pasta and heat through, ladeling in reserved pasta water to thin out while adding starchy creaminess