Start by cooking the cashews, potato and onion together by boiling in water. Make sure the water in the pot covers them. Takes about 15-20 minutes.
Preheat oven to 350 F/ 175 C.
Once everything has boiled, drain and place them with the rest of the sauce ingredients into a high spend blender and blend until smooth and creamy. Set aside.
Cook pasta according to package directions, but cook half the time. Add in veggies about 2 minutes before it’s done.
Drain, rinse, and put back in the pot.
Add cream sauce and mix well.
Pour into a square baking dish and top with crushed potato chip/Parmesan mixture.
Bake at 350 degrees for 20 minutes, until the top begins to brown.
Devour!
Notes
I used red potatoes but any starchy potato will work, just don’t use sweet.
If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
Feel free to adjust the salt for your preference, just remember that when sauce is mixed with pasta the saltiness in the flavor goes down quite a bit, which is why it needs more here.
Use about 1 ½ cups mixture for the top. Whatever combo of potato chips and Parmesan you prefer.