Step 1

To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water and set to manual for 7 min with a 10 min natural release.

Step 2

If you do not have an instant pot – simply steam them on the stove until they are very soft and a fork can be inserted easily.

Step 3

Drain and add to blender along with all the remaining sauce ingredients.  (not the 2 cups of cooking water!) Blend until smooth and creamy.  Set aside.

Step 4

Chop onion and celery and saute in a larke skillet using 1-2 Tbs water or veg broth until softened.

Step 5

Drain and rinse artichokes and chop coursely.  Add to skillet along with minced garlic and stir.

Step 6

Cook 1-2 minutes or until most of the liquid has evaporated.

Step 7

Add blender sauce to skillet and mix well.

Step 8

Cook pasta according to package instructions.  Add peas to water just before the pasta is finished.

Step 9

Drain and add to skillet.

Step 10

Mix thoroughly and serve if gluten-free.

Step 11

Alternatively, pour into a casserole dish and top with optional panko bread crumbs.  Bake at 375° F for 15-20 minutes ot until top has browned.