If you desire a crunchy topping, soak the buckwheat groats, 1/2 teaspoon salt and dried dill weed in the 1/2 cup water for 1 - 7 hours. Drain them, and put them on a parchment paper lined cookie sheet. Bake at 350 for 21 - 28 minutes stirring every 7 minutes for the first 21 minutes and every 2 minutes after that to prevent burning. Remove when crunchy, and set aside.

Prepare the pasta according to package directions, and set it aside.

Steam the carrots and potatoes until soft.

Pour 1 1/2 cups of water into a blender.

Add the steamed carrots, steamed potatoes, lemon juice, hemp seeds, nutritional yeast, salt, garlic granules or powder and onion powder and blend until smooth.

Combine the cheese mixture and the pasta in a serving dish, and top with the optional topping if desired.