Creamy Roasted Cauliflower Pasta

Dear Turkey,

Just throw everything

In a dish and roast it, and

Your house will smell great

Creamy Roasted Cauliflower Pasta

(serves 4)

Ingredients:

- 2 c squash soup (the kind in the box in the broth section of the grocery store is fine, but I used this one since I had some left over)

- 2 shallots, peeled

- 1 bulb garlic, peeled

- 1-2 c leeks, cut up

- 1/2 can small white beans, rinsed and drained

- 3-4 c cauliflower, cut up

- 3 c cooked pasta, I used fettuccine 

- 1/2 c fresh herbs (I used chives, tarragon, basil, and parsley)

- 1 c grated parm (optional)

Instructions:

- Generously oil a 9x13" baking dish and place the first 6 ingredients in it. Bake at 425 F until the cauliflower starts to brown, stirring occasionally. This took me almost an hour, but it may not take you that long.

- Meanwhile, cook the pasta and toss with some olive oil.

- Remove the roasted veggies from the oven and stir in the herbs. Spoon the veggies over the pasta and top with parm.

Enjoy,

Tofu