Reserve at least 1 cup of starchy pasta water before draining—this starch is essential for creating a silky, cohesive sauce that clings to the noodles rather than separating.

Blend the carrot, potato, and sauce mixture for 2-3 minutes until impossibly creamy with no visible bits; any texture will prevent that luxurious mouthfeel and appear grainy.

Briefly warm the nutritional yeast in the pan before mixing in wet ingredients to intensify its nutty, cheesy flavor and reduce any raw, bitter notes.

Add olive oil as the final ingredient while blending to create a proper emulsion that keeps the sauce velvety and prevents separation when reheated.

Use lemon juice generously and taste as you go—the acidity brightens the earthy vegetables and prevents the sauce from tasting flat or one-dimensional.