Ingredients:

  • 1 cup (80g) small shell pasta or ditalini
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (60g) steamed cauliflower florets
  • 1/4 cup (30g) steamed carrots, peeled
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (50g) mild cheddar cheese, shredded
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) salt

Instructions:

  1. Boil the pasta according to package directions.
  2. While the pasta cooks, place the steamed cauliflower, steamed carrots, milk, and garlic powder into a blender. Blend on high until the mixture is completely smooth and velvety.
  3. Drain the pasta and return it to the pot. Stir in the butter until melted.
  4. Pour the blended veggie cream over the pasta and stir on low heat for 60 seconds.
  5. Fold in the shredded cheddar cheese until fully melted and the sauce is cohesive.
  6. Spray a mini muffin tin with non-stick spray and spoon the mixture into the cups, filling them about 3/4 full.
  7. Place under a broiler for 2-3 minutes until the tops are set. Let cool for 5 minutes before removing from the tin.