Pasta with Cheese Sauce and Vegetables Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Onions | 3/4 Cup (16 tbs), chopped | |
| Green peppers | 1/2 Cup (16 tbs), chopped | |
| Dried basil | 2 Teaspoon | |
| Oregano | 1 Teaspoon, dried | |
| Fettuccine like spinach pasta - 8 ounce | ||
| 2% milk - 1 1/4 cups | ||
| Cornstarch or Arrowroot - 1 tablespoon | ||
| Monterey Jack, Havarti or Brick Cheese - 1/2 cup | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Paprika - to taste | ||
Directions
MAKING
1) Cook the fettuccine al dente for 10 minutes. Drain and set aside.
2) In a skillet, heat oil and saute mushrooms, onions, green pepper, basil and oregano on medium flame, till they soften. Keep aside.
3) In a saucepan, heat milk on medium flame.
4) Dissolve 2 tablespoons of cornstarch in cold water and slowly add into the milk while stirring continously.
5) When the sauce starts to thicken, add in the Monterey and parmesan cheese. Milk until it becomes a smooth sauce.
6) Add in the pasta along with the sauted vegetables and toss well.
7) Lastly, season with paprika.
SERVING
8) Serve hot.
1) Cook the fettuccine al dente for 10 minutes. Drain and set aside.
2) In a skillet, heat oil and saute mushrooms, onions, green pepper, basil and oregano on medium flame, till they soften. Keep aside.
3) In a saucepan, heat milk on medium flame.
4) Dissolve 2 tablespoons of cornstarch in cold water and slowly add into the milk while stirring continously.
5) When the sauce starts to thicken, add in the Monterey and parmesan cheese. Milk until it becomes a smooth sauce.
6) Add in the pasta along with the sauted vegetables and toss well.
7) Lastly, season with paprika.
SERVING
8) Serve hot.
Chef
