Scrub and rinse the gold potatoes and cut them into small dice. Peel and rinse the carrot and dice. Add to a medium pot and cover with cold water by a couple of inches. Bring to a boil, add a big pinch of salt and cook until the veggies are soft. Reserve 1 cup of the cooking water then drain your veggies.

Meanwhile preheat a skillet over medium heat and sauté the onion in a drizzle of olive oil until softened and it starts to get some color. Stir in the garlic and sauté just until fragrant. Remove from heat and transfer to a powerful blender together with 1/2 cup of the reserved veggie water.

Add the olive oil, lemon juice, potatoes, carrot and spices to the blender and puree until silky smooth. Add more water or olive oil as needed to create an emulsion. (Use the tamper if need be to get things moving). Taste and adjust seasonings with sea salt and freshly cracked black pepper to taste.

Boil the pasta according to package directions until al dente. Drain and transfer to a large mixing bowl or back into the pasta pot. Pour in the cheese sauce and combine well until everything is coated really well. Mix in the broccoli after draining it well. (Note: If for some reason the sauce seems loose just turn the heat back on and gently cook everything together for a couple more minutes. Cover with a lid and let the pasta soak up the sauce for a few minutes until thick and creamy.