Carrot Cauliflower Pasta Toss
|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|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 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|
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.