Creamy? Check. Full of flavor? Check. Cheesy and good for you? Check! This is one summer supper that you’ll find happening on repeat — Nine Days or not!

Serves 6–8

• 1 8-oz (225-g) can whole button mushrooms, drained
• 1 tsp salt, plus more to taste
• 1 1-lb (450-g) pkg orecchiette or other pasta
• 12 oz (340 g) chopped spinach
• 12 oz (340 g) chopped broccoli
• 6 oz (170 g) white cheddar cheese, cubed
• 3 cubes frozen garlic
• 1 tsp crushed red pepper, or to taste (optional)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut mushrooms in half and place on the prepared baking sheet. Spray with cooking spray and sprinkle with 1 tsp salt. Roast for 30 minutes, tossing once to brown evenly.

Cook pasta according to package directions. Reserve 2 cups cooking water when draining; do not rinse.

Add 1 cup reserved water, spinach, and broccoli to the same pot; cook for 6–7 minutes, until soft but still bright green. Add garlic, then blend with an immersion blender until smooth.

Add cheese and stir until melted, adding more reserved water from pasta until desired consistency is reached. Stir in pasta and roasted mushrooms. Season with salt and crushed red pepper, if desired.