Spinach-Broccoli Cheddar Pasta

Creamy? Check. Full of flavor? Check. Cheesy and good for you? Check! This is one summer supper that you’ll find happening on repeat — Nine Days or not!

Serves 6–8

• 1 8-oz (225-g) can whole button mushrooms, drained
• 1 tsp salt, plus more to taste
• 1 1-lb (450-g) pkg orecchiette or other pasta
• 12 oz (340 g) chopped spinach
• 12 oz (340 g) chopped broccoli
• 6 oz (170 g) white cheddar cheese, cubed
• 3 cubes frozen garlic
• 1 tsp crushed red pepper, or to taste (optional)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut mushrooms in half and place on the prepared baking sheet. Spray with cooking spray and sprinkle with 1 tsp salt. Roast for 30 minutes, tossing once to brown evenly.

Cook pasta according to package directions. Reserve 2 cups cooking water when draining; do not rinse.