Creamy Pasta with Veggies

I had a lot of fun whipping this baby up! I wanted to make a new pasta dish and incorporate lots of the veggies that I had on hand. I wanted it to really highlight the delicious variety of vegetables that I was using, so I made a mild cream sauce so that it wouldn't overpower the dish.

I was lucky enough to have some fresh lemon tagleatele pasta from my Seasonal Harvest Bundle! Yum! I can not rave enough about this fresh pasta. The flavor is unbeatable! No Joke.

For the White Sauce:

Ingredients:

3 Tablespoons Butter

2 Tablespoons Flour

1/2 Teaspoon Salt

Black Pepper to taste

1 1/2 Cups Milk (2%)

1 cup Monterey Jack Cheddar Cheese

Crushed Roasted Garlic to taste

A dash of Red Pepper Flakes

Preparation:

In a small saucepan melt butter. Add flour and whisk together. Add salt, pepper, garlic and red pepper flakes. Mix in milk stirring briskly. Cook and stir constantly over medium heat until thickened and bubbly. Remove from heat. 

Meanwhile, boil a pot of hot water and cook your pasta of choice.

Select desired veggies and prep. I chose to cook with:

Carrots

Parsnips

Sweet Potato

Green Beans

Yellow Wax Beans 

Onions

Garlic

Sun Dried Tomatoes

Preparation:

In a large saute pan melt 1 T. Butter and 1 T. EVOO. Add minced garlic and chopped onion. Saute until onions are slightly softened, and garlic is browning (about 5 minutes). Add all other veggies and sun dried tomatoes. Add a pinch of salt and pepper. Saute over medium stirring occasionally until veggies are done. 

Serve White Sauce over hot pasta. Top with veggie medley and enjoy!

You will love this! I know I did!