Fettucini alfredo

1 head of garlic (roasted if possible)
1 white onion
1-2 med-lg peeled potatoes (about 1- 1.5 cups)
3/4 cup raw cashews
1.5 cups water
Lemon
Salt
White pepper (optional)
1 box GF penne

(Optional) To roast garlic: Cut the tops off of a head of garlic to expose the cloves. Peel away any excess paper. Wrap the garlic in tinfoil and place cut side down in the oven. Bake at 350 for 30-40 min, or until tender. When slightly cooled, you can squeeze out the cloves from the paper. (If you're ever baking anything, throw a head of garlic in the oven too. You can pop put the cloves and freeze for quick use anytime.)

Use a steamer basket in the instant pot and add water beneath it. Roughly chop up peeled potatoes and onion and place into the basket. (Add head of garlic too if you aren't roasting it.) Set to steam for 6 min and quick release. In a blender, add potatoes and onion, cashews and water. Add the juice of 1 lemon and plenty of salt. Blend until smooth. Add salt as needed to taste (you want it almost too salty as the noodles will absorb some of the salt flavor).

In the instant pot, add 1 box pasta and add enough water to cover the noodles by about 1/2 to 1 inch. Set to Manual for 0 minutes. Wait a couple minutes, then carefully do a quick release. There will be foam at the top, so you can cover the vent with a towel so it doesn't splatter all over. Drain any excess water. Add sauce to the pot and mix well.