Savory Pasta and Cheese
|Cavatelli/Other pasta||16 Ounce (1/2 package)|
|For vegetable cheese sauce|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 stick)|
|Carrot||1 Cup (16 tbs), thinly sliced|
|Celery||1 Cup (16 tbs), thinly sliced|
|Green onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Sharp cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
|Sour cream||1⁄2 Cup (8 tbs)|
|Parsley||2 Tablespoon, chopped|
1 As per the label directions, cook the pasta and drain.
2 For the vegetable cheese sauce: In a 5-quart Dutch oven, heat butter over medium heat and saute carrot, celery and green onion for about 5 minutes. Remove from the heat.
3 Stir in the flour, oregano, salt and mustard; mix until smooth.
4 Pour in milk, alittle at a time and stir after each addition.
5 Return to the heat.
6 Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 3 minutes.
7 Add in cheese and stir until melted.
8 Mix in pasta and sour cream and stir for about 1 minute until heated through.
9 Transfer to a serving dish, garnish the center with a row of tomatoes and sprinkle the edges with chopped parsley.