This rich and creamy pasta dish is brought to you by the power of veggies. Twirly cauliflower cavatappi is draped in a tangy tomato and goat cheese sauce, then topped with a farmer’s market haul of roasted peppers, tomato, spinach, onion, and fennel. We’re not stopping there, though: On the side, there’s a heap of garlicky green beans for a fresh crunch. Five-a-day? That’s child’s play.

Ingredients: water, corn, grape tomatoes, vegan mayonnaise (olive oil, aquafaba, apple cider vinegar, lemon juice, black pepper, sea salt, xanthan gum), black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), red onions, quinoa, red bell peppers, green bell peppers, pearl onions, tomato sauce (tomato puree (water, tomato paste), water, sea salt, citric acid, spice), garlic, pepitas, olive oil, jalapeños, cilantro, sea salt, ancho chile powder, sherry vinegar, cumin, lime juice, tajin seasoning (chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide), chipotle chile pepper, chili powder, black pepper, guajillo chile powder, granulated garlic