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Carrot Cauliflower Pasta Toss Recipe
|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|
Calories 369 Calories from Fat 144
% Daily Value*
Total Fat 17 g25.4%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 44 mg
Sodium 310.7 mg12.9%
Total Carbohydrates 43 g14.3%
Dietary Fiber 2.7 g11%
Sugars 6 g
Protein 15 g30.7%
Vitamin A 88.5% Vitamin C 24.9%
Calcium 21.7% Iron 13.3%
*Based on a 2000 Calorie diet
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.