I hear all the time that my kid only eats pasta! 🍝 🍝 🍝 
There are a couple ways to incorporate veggies into your pasta. I don't like being sneaky about veggies because it is important for kids to know that veggies are a growing food and in fact taste good. When possible I try to have them help me make the sauce and see the veggies going into the pot. That way they are aware that the vegetables are there and they get excited to eat what they are making. 
This plate is my favorite silicone plate by @oogaababy it's dishwasher safe and love their line of products. Also pictured is my favorite stainless steel silverware by @kiddobloom and my favorite glass cup with silicone sleeve by @gosiliproducts
Here is my recipe for my butternut squash mac n "cheese" sauce. You can do this without cashews if there is an allergy but it is much creamier with cashews (or try sunflower 🌻 seed butter). Since this is vegan, it is good in the fridge for 5-7 days. 

Ingredients/Instructions:
1 pound of peeled medium diced butternut squash
1 pound of riced cauliflower
2 large yellow onions medium diced
2 shallots medium diced
1 bunch of fresh picked thyme
10 smashed garlic cloves
zest from one lemon
1-2 lemons worth of juice to taste
1/2 cup EVOO
1 cup of @artisanaorganics creamy cashew butter
1/2 cup @bragglivefoods nutritional yeast

Mix the squash, cauliflower, onions, garlic, shallots, thyme, and EVOO all together. Season generously with Himalayan salt. Bake in a 375 oven for 25 minutes, rotating halfway during baking time. Take veggies and put into a pot after roasting, cover mixture with water and bring it to a boil. Add cashew butter, nutritional yeast, and zest, mix to emulsify and turn off heat. Blend mixture in @vitamix until smooth. Pour “cheese” sauce back into a pot, whisk in salt and lemon juice to taste. 😊 

Here is an alternative using Cauliflower:

Vegan Cauliflower Cheese Sauce Recipe

1 large head of cauliflower roughly chopped

1 large idaho potato small dice

2 medium carrots diced small dice

1 large yellow onion small dice

3 cloves of garlic minced

1 shallots minced

2 cups of vegetable stock

1 tsp of fresh thyme

1 tsp of sweet paprika

½ tsp of turmeric

½ cup nutritional yeast

1 lemon’s worth of juice

Extra virgin olive oil

Sea Salt and White Pepper

1 lb of cooked pasta of choice for serving

1. Heat a 6 qt dutch oven over medium heat for a few minutes. Add EVO and coat the bottom of the pan.

2. Add your shallots, onions, and garlic to the pot with a pinch of salt, sweat in the oil until translucent and soft. 

3. Add the fresh thyme, paprika, and turmeric into the onion mixture and bloom for a few minutes until fragrant. 

4. Add your cauliflower, carrots, and potato along with the vegetable stock. Bring the mixture to a simmer.

5. Once mixture is at a simmer cover pot with a lid and turn the heat down to low. Gently simmer the mixture until everything is meltingly tender, approximately 25 minutes. 

6. Add your nutritional yeast once the mixture is cooked.

7. Use a vitamix blender and blend the mixture with the lemon juice until pureed. 

8. Pour all contents back into a mixing bowl and season with salt and white pepper. 

9. Stir in hot with prepared pasta of choice.