Graphic by Angelie Zaslavsky

This recipe is here to replace that box with the packet of orange powder. Whether you serve it only for emergencies or regularly, it is time to change up your source of orange. This one-pot recipe can be whipped up with pantry and freezer staples, using only one pot and no strainer — and it’s ready in under 20 minutes. Bonus: You will get loads of vitamin A from this mac.

Prep time: 5 minutes
Cook time: 15 minutes

Serves 4

12 ounces whole wheat short pasta such as macaroni, fusilli, shells or penne
4 cups water
3 cloves garlic, grated
2 tablespoons butter
2 teaspoons kosher salt
Pinch red pepper flakes
Pinch nutmeg
1 head cauliflower, cut into small florets or 4 cups frozen
1 cup pumpkin puree
½ cup grated Parmesan
Freshly cracked black pepper, to taste

1) Place the dried pasta in 3-quart straight-sided skillet or Dutch oven. Add the water, garlic, butter, 2 teaspoons salt, red pepper flakes, nutmeg and a generous amount of black pepper, and bring to a full rolling boil uncovered over high heat. Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9–10 minutes. Reduce flame to medium-low.

2) Add the cauliflower, pumpkin purée and Parmesan, and stir and toss until smooth and creamy and very hot. Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.

Nutrition info: 450 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 1550 mg sodium, 77 g total carbohydrates, 13 g fiber, 6 g sugars, 20 g protein

From Fresh Families By Jamie Geller.

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