Chop your potato, carrot and sweet potato into cubes and steam in a pot of boiling water until they are tender when pierced with a fork. Set aside on the bench or in the fridge to cool completely.
When the vegetables are cool, cook your pasta on the stovetop as directed by packet instructions.
While your pasta is cooking, combine the remaining ingredients (except for optional cheese) in a high speed blender until it forms a smooth sauce.
When your pasta is cooked, drain it and return it back into the saucepan. Pour your sauce over the pasta and stir. At this time, add your cheese if desired and stir through until it has melted.
Toast your two slices of gluten free bread and add this to a blender with the nutritional yeast and sunflower seeds. Process until it forms a chunky crumb.
Add your pasta to a baking dish and spread it so it is evenly distributed. Top it with your cheesy crumb and bake in the oven for 10 minutes or until the top is golden brown.
**To make your sauce extra cheesy, you can choose to add cheese when stirring it through the cooked pasta. Adding up to 120g of vegan cheese OR 160g of cheddar OR 160g of ricotta to the sauce will still be low FODMAP.
Nutritional Info per serving (without optional cheese added): 282 cal, 11.8g protein, 4.8g fat, 45.1g carbohydrates