description
ingredients
1 box (13.25 oz) whole grain pasta (or pasta of choice)
1 bag (12 oz) frozen cauliflower
1 bag (12 oz) frozen butternut squash (I used archer farms from target)
1 cup carrots
1 1/2 cup water
1/2 cup pumpkin puree
2 cups shredded cheese*
Optional - 1/2 cup plain Greek yogurt
*food tip: use a strong, flavorful cheddar like sharp cheddar for maximum flavor
directions
- In a large pan, cook your pasta according to the package directions.
- Meanwhile, get out another large pan and combine your cauliflower, butternut squash, carrots, and water.
- Simmer on high until your veggies start to soften (about 15-20 minutes).
- Transfer veggies to food processor (to preserve the nutrients, be sure to also include the water you cooked the veggies in).
- Process veggies and water until mixture is smooth, adding more water to desired consistency.
- Once your pasta is cooked, drain, then add your veggie puree.
- At this time also add in the pumpkin puree.
- Mix well until fully combined. Add your cheese and mix until fully melted.
- I usually cover the pan and let it sit for 5-10 minutes.
- For an extra creamy mac and cheese, add in the plain Greek yogurt after the cheese has melted.