Cook the pasta according to the directions on the box. When they are done cooking, place them in a strainer and rinse with cold water. Set aside.
Place the potato, carrot, onion and 1 1/2 cups of the water in a shallow pan.
Turn heat to medium / low and cover the pan.
Cook for 15-20 minutes, until the water is absorbed and the veggies are soft.
Pre-heat oven to 350° Fahrenheit.
In a blender place the veggies, along with the walnuts, nutritional yeast, basil, garlic, olive oil, turmeric, sea salt and pepper. Blend until creamy and smooth.
Make the walnut parm by placing all of the walnut parm ingredients into a food processor and process until crumbly.
Place the pasta in a large bowl and mix in the sauce. Transfer to an 8x8 inch baking dish, top with 1/4 cup walnut parm and bake for 10 - 15 minutes.
If you enjoyed this recipe, I have many more you'll fall for.
I also wrote a pretty awesome cookbook called Bold Vegan - Food of South East Asia. It will bring street food from the 10 countries that make up South East Asia right into your kitchen!