Carrot Cauliflower Pasta Toss Recipe
Ingredients
| Carrots | 2 Medium, cut into strips | |
| Cauliflower | 1 Cup (16 tbs), frozen | |
| Frozen peas | 1 Cup (16 tbs) | |
| 1/4 cup sliced green onion | ||
| Garlic | 1 Clove (5gm), 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 (16 tbs) | |
| Shredded cheese | 1 Cup (16 tbs) | |
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| Dry white wine | 2 Tablespoon | |
| Linguine pasta | 8 Ounce | |
| Sliced almonds | 1/4 Cup (16 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.
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.
Chef
