2 bags 284g veggies made easy rotini cut butternut squash
1/2 onion cut into thick slices
4-5 quartered Roma tomatoes
2-3 tsp dried thyme
1/2 bag kaslos our dough spaghetti
1/2 cup pasta water reserved from cooked pasta (save at least a cup of water but start with 1/2 cup when blending)
6-8 sliced mushrooms
A couple large handfuls fresh spinach chopped
4 cloves crushed fresh garlic
10-12 spears asparagus cut into 3in chunks
Fresh grated Parmesan cheese
Fresh chopped parsley
Preheat oven to 450F.
Line 2 cookie sheets with parchment paper.
Mix squash, tomatoes, onion, a few tbsp oil, salt, pepper, and garlic powder tossing to coat. Spread mixture evenly onto the cookie sheets.
Bake for 15-20 minutes.
While the veggies bake:
Cook the pasta according to package instructions. (Before draining set aside at least 1 cup pasta water).
Season prawns with pepper and garlic powder. Set aside.
Saute 1 tbsp avocado oil, garlic, and mushrooms in a large fry pan. After a few minutes add asparagus, pepper, salt, and garlic powder. After a couple minutes more add spinach. Cook until spinach slightly wilts and then put in a bowl and reserve for later.
In the same pan sauté the prawns for 2 minutes per side or until fully cooked. Put in a bowl and reserve for later.
In a high powered blender (Vitamixca) put the roasted veggies and 1/2 cup water. Blend on high until smooth (add water gradually until you reach the desired sauce consistency).
Return asparagus mixture to pan, add pasta, and sauce. Stir to combine.
Serve pasta by topping with prawns, parmesan, and parsley.
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