Vegetable Pasta with Creamy Sauce
Crisp vegetables combined with a simple creamy sauce make this pasta dish delicious and vibrant.
Print
Pin
Add to Collection**
Servings: 2
Ingredients
- 2 cups uncooked pasta any kind
- 3-4 cups vegetables, fresh, canned, or frozen and thawed bell peppers, broccoli, mixed vegetables, peas, tomatoes, carrots, cauliflower, zucchini, etc.
- 2 Tablespoons flour
- 2 Tablespoons butter, tub margarine, or canola oil
- 2 cups milk
- ½-1 teaspoon garlic powder, dried basil, Italian seasoning, or other seasoning
- ½ teaspoon black pepper
- ½ cup grated cheese Parmesan, mozzarella, cheddar, etc.
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Cook pasta according to package directions. Drain.
- While pasta is cooking, wash and cut vegetables into bite-sized pieces.
- Steam vegetables until crisp tender, about 5 minutes.
- In a saucepan or electric skillet, heat butter, margarine, or oil. Once butter or margarine is melted, add flour and cook until a paste forms and it browns slightly.
- Add milk in a little at a time and whisk constantly until thick. If clumps form, use a spoon to break them up.
- Add garlic powder or seasonings and pepper to the sauce.
- Remove from heat and stir in cheese. Pour over pasta.
- Add vegetables and stir.