CS Fusilli with Roasted Tomatoes and Mushrooms

Cook pasta - Double if making Thursday's meal. If prepping right before cooking, get vegetables roasting before continuing with prep. Bring a stock pot of salted water to a boil over high heat. Add pasta. Cook until al dente, tender but not soggy. Drain. If prepping ahead, toss with some olive oil. (Can be done up to 5 days ahead)

Cauliflower / Tomatoes / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)

Spinach - Roughly chop spinach. (Can be done 1 day ahead)

Heat oven to 400F / 204C degrees. Line a sheet pan with foil.

Toss cauliflower, tomatoes and mushrooms in cooking oil. Add Italian seasonings and a pinch of salt and pepper. Transfer vegetables to sheet pan and bake until mushrooms are golden brown, stirring halfway through cooking, 20 to 25 minutes.

While vegetables roast, make sauce by crumbling feta and then combining it with yogurt, water, olive oil and lemon zest. Use an immersion blender to blend until smooth.

If pasta was made ahead, reheat in the microwave or in a saute pan with some oil over medium heat. (Remember to reserve half if doubled for Thursday.) Heat feta sauce in the microwave just until warm and give it a stir.

Toss pasta with chopped spinach (the warm pasta will cause the spinach to wilt a bit while still retaining its color and texture), roasted vegetables and feta sauce. Top with nuts and enjoy!