Ingredients:

  • 1 cup (120g) frozen cauliflower florets
  • 1/2 cup (65g) carrots, peeled and sliced
  • 1/2 cup (60g) yellow squash, diced
  • 1/2 cup (120ml) unsweetened vegetable broth
  • 8 oz (225g) rotini pasta
  • 2 tbsp (30g) cream cheese
  • 1 tbsp (15g) nutritional yeast
  • 1 pinch (1g) garlic powder
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Steam or boil the cauliflower, carrots, and squash until fork-tender (about 5–7 minutes), then drain the vegetables.
  2. Transfer the cooked vegetables into a blender. Add the vegetable broth, cream cheese, nutritional yeast, and garlic powder. Blend on high until the mixture is completely smooth.
  3. Boil the pasta in salted water until al dente. Drain the pasta and return it to the pot over low heat.
  4. Stir the olive oil into the pasta and pour the blended veggie sauce over the noodles. Stir constantly for 1–2 minutes until the sauce thickens and clings to the pasta.