A celebration of vegetables adorn your plate with tonight’s creamy vegetarian dish. We start with a bed of twirly cauliflower cavatappi, and serve roasted asparagus, peas, and garlicky spinach over top. It’s all draped in a luscious creamy sauce made with lemon, white wine, cream cheese, Parmesan, and plenty of fresh dill. On the side, roasted cauliflower florets with a pinch of gochugaru (Korean chili flakes) for a touch of heat.

Ingredients: cauliflower, cauliflower cavatappi pasta (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt), asparagus, green peas, spinach, whole milk, heavy cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), garlic, chardonnay wine, olive oil, grated parmesan cheese (milk, cheese cultures, salt, enzymes), onions, green onions, roasted garlic oil (olive oil, garlic), sea salt, lemon juice, dill, granulated onion, gochugaru chile flakes, smoked black pepper, black pepper