1. Prepare one box of Modern Table Lentil Rotini pasta, according to the instructions on the box

2. Set aside

1. Heat oven to 400°
2. Add 1 pound broccoli florets, 2 garlic cloves (chopped), 2 tbsp olive oil, and a pinch of sea salt to a bowl and mix
3. Pour onto a sheet tray with parchment paper
4. Set aside

1. Add 1 pound of cubed butternut squash, 2 tbsp olive oil, and a pinch of sea salt to a bowl and mix
2. Pour onto a sheet tray with parchment paper
3. Place both sheet trays in oven
4. Bake for about 15 minutes, until lightly browned, tossing halfway through

1. In a blender, add 1 cup packed washed fresh basil leaves, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 pinch of garlic powder, 1 pinch of cayenne pepper and 1/4 cup of water
2. Blend until smooth

1. Add Lentil Rotini to large bowl
2. Add Roasted Broccoli
3. Add Roasted Butternut Squash
4. Drizzle Creamy Basil Tahini Sauce over dish
5. Enjoy!

Recipe credit: @plantbasedchef

Shop now for our Lentil Rotini Pasta!