You will need…
4 tbsp nutritional yeast
1 cup almondmilk (or oatmilk)
1 tbsp fresh parsley
1 tsp paprika
peel the carrots and potatoes and chop them into chunks, then cook them in boiling water until soft enough to blend.
Add carrots, potatoes, about 1/2 cup of the water they were boiling in, and all the other ingredients except farfalle to your blender, food processor or hand-held blender, and blend until smooth and creamy.
-> If you don’t like the consistency add more milk or nutritional yeast, depending on how thin or thick you like the sauce to be. Set aside.
cook farfalle, drain once they are soft (or al dente, depending on your taste)
add your creamy sauce to the pasta and combine. If necessary heat up again in the pan. Garnish with more parsley.