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Carrot Cauliflower Pasta Toss

Veggie.Lover's picture
Ingredients
  Carrots 2 Medium, cut into julienne strips to make 1 cup
  Cauliflower flowerets/1/2 of a 10 ounce package frozen cauliflower 1 Cup (16 tbs) (Fresh)
  Frozen peas 5 Ounce (1/2 Of A 10 Ounce Package / 1 Cup)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Shredded fontina cheese/Gruyere cheese 4 Ounce (1 Cup)
  Dairy sour cream 1⁄3 Cup (5.33 tbs)
  Dry white wine 2 Tablespoon
  Spaghetti/Linguine / other pasta 8 Ounce, cooked (4 Cups)
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
Directions

Cook carrot strips, cauliflower, and peas in boiling salted water about 8 minutes or till vegetables are crisp-tender.
Drain and set aside.
Meanwhile, to prepare the vegetable sauce, cook green onion and garlic in 2 tablespoons butter till onion is tender but not brown.
Stir in flour, salt, mustard, and pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat.
Add cheese, stirring till melted.
Stir in sour cream, wine, and cooked vegetables.
Heat through; do not boil.
Toss hot cooked pasta with 2 tablespoons butter or margarine and the vegetable sauce.
Top with sliced, toasted almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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