1 pound of small elbow noodles
2 large carrots, trimmed and diced small
4 celery stalks, trimmed and diced small
1 cup of Veganaise
1 tsp. salt
1/4 tsp. pepper
Cook noodles according to package directions. While the pasta is boiling, chop the carrots and celery. Drain the pasta and pour back into the pot. Add the carrots, celery, veganaise, salt and pepper. Stir thoroughly and pour into a serving bowl. Chill for at least two hours. Stir before serving. That's it! Serves at least five hungry vegans.