# Ingredient list:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled, diced butternut squash
03 - 1 small carrot, peeled and chopped
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 3 cups low-sodium vegetable broth
07 - 1 cup milk (whole or 2%; unsweetened plant milk for vegan)
→ Cheese & Dairy
08 - 1½ cups shredded sharp cheddar cheese
09 - ½ cup grated Parmesan cheese
10 - 2 tbsp cream cheese
→ Seasonings
11 - ½ tsp salt, plus more to taste
12 - ¼ tsp ground black pepper
13 - ¼ tsp smoked paprika
14 - Pinch of ground nutmeg
→ Optional Add-Ins
15 - 1 cup baby spinach, chopped
16 - ½ cup frozen peas
# How to Make It:
01 - Combine butternut squash, carrot, onion, garlic, and vegetable broth in a large pot or Dutch oven and bring to a boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 10 to 12 minutes until vegetables are very tender.
03 - Use an immersion blender to puree the mixture until smooth, or carefully transfer to a countertop blender and then return to the pot.
04 - Stir in milk and bring to a gentle simmer. Add uncooked pasta and stir well.
05 - Cook uncovered, stirring frequently, for 8 to 10 minutes until pasta is al dente and most liquid is absorbed.
06 - Lower heat then stir in cheddar, Parmesan, and cream cheese until fully melted and creamy.
07 - Add salt, black pepper, smoked paprika, and nutmeg; mix thoroughly.
08 - If desired, stir in chopped spinach and frozen peas, cooking for 2 to 3 minutes until wilted and warmed through.
09 - Taste and adjust seasoning as needed. Serve hot.
