150gr Green peas
1 big carrot (about 130gr)
½ tsp garlic powder
1 tbsp nutritional yeast
a bunch of parsley
Extra vergin olive oil
Salt & Pepper
Boil the macaroni in salty water. Need to be al dente!
In a blender, add the carrots and the peanuts, cover them with water and blend until smooth.
Add 1/2 teaspoon of salt, some fresh grinded black pepper, garlic powder and nutritional yest and blend again for a moment. If needed, add some extra water. Need to be a velvet and creamy sauce.
Dress the macaroni with dofrosted green peas and half of the sauce. mix well, check if is well seasoned., then put in a baking tray.
Add a drizzle of olive oil and cover with the rest of the sauce.
Bake with the grill function on, for 8-10 minutes at 190 degrees.
Serve with some fresh chopped parsley.