Ingredients:

  • 1 cup (120g) peeled carrots, chopped
  • 1 cup (120g) butternut squash, cubed
  • 1/2 cup (60g) cauliflower florets
  • 1/2 cup (30g) fresh baby spinach
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (2g) garlic powder
  • 1/4 cup (60ml) pasta water
  • 8 oz (225g) whole grain rotini pasta
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp (15g) grated parmesan

Instructions:

  1. Steam or boil the carrots, squash, and cauliflower until fork-tender (approximately 8-10 minutes). In the final 60 seconds of cooking, add the spinach to wilt. Drain well.
  2. Transfer the hot vegetables to a blender. Add olive oil and garlic powder. Blend on high until completely smooth. Stir in the reserved pasta water to reach a creamy consistency.
  3. Boil the pasta in salted water, stopping the timer 2 minutes before the package's al dente instructions. Drain and immediately toss with butter to prevent sticking.
  4. Pour the veggie sauce over the undercooked pasta and fold gently until coated. Stir in the grated parmesan. Allow the mixture to cool completely to room temperature before portioning into freezer containers.