Name: Roasted cauliflower and squash bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cauliflower florets, cut into 3/4-inch pieces; 5 oz butternut squash, peeled and cut into 3/4-inch cubes; 1 tsp olive oil; 1/3 cup vegetable broth; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup protein-plus thin spaghetti; 4 1/4 cups water; 2/3 cup nutritional yeast; 3/4 tsp garlic powder; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cauliflower and squash with the olive oil, 2 tablespoons of the vegetable broth, half the salt, and the pepper. Spread in a single layer. Roast for 12 minutes, flip the pieces, and continue roasting until the squash is tender and the cauliflower is browned, about 12 more minutes.
While the vegetables roast, bring the water and the remaining salt to a boil in a small pot. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
In the same pot used for the pasta, whisk together the nutritional yeast, garlic powder, and the rest of the vegetable broth over low heat. Gradually whisk in the reserved pasta water a few tablespoons at a time until the sauce is smooth and pourable. Stir in the lemon juice. Done when sauce coats the back of a spoon.
Add the cooked pasta back into the pot with the sauce and toss until well coated, adding a splash more water if it becomes too thick. Transfer the pasta to a bowl and top with the roasted cauliflower and butternut squash.

Nutrition

Ingredients

Instructions

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