Sunday, September 25, 2016
Creamy Vegetable Pasta
1 lb. Penne Pasta (you can use whatever pasta you like)
1 Red Pepper - Seeded & Diced
1 Bunch Broccoli - Chopped (you can peel the stalks and chop them up and use)
1/2 Onion - Sliced
2 Garlic Cloves - Smashed
1 Carrot - Thinly sliced
3 Handfulls Spinach
2 Chicken Breasts - Cooked - Diced (optional)
4 tbsp - Butter
4 tbsp Flour
1 Cup Milk
1/4 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1/2 Cup White Cheddar Cheese
1/2 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Salt
In a large pot of boiling water add a handful of salt and add the pasta. Cook 7-10 minutes or until al dente. (about a minute shy of being fully cooked. You're going to finish it in the sauce).
While the pasta is cooking, in a large pan over med/high heat, melt the butter. Add the flour and whisk to combine. Add in the milk and keep whisking. Add in the cheeses, nutmeg, cayenne and salt.
In the pan w/ the cheese sauce add the onion, garlic and spinach.
In the last 2 minutes of the pasta cooking in the water, add in the red pepper, broccoli, carrots.
Drain the pasta/veggies. Add to the cheese sauce. Add the chicken (optional).
Stir to combine and taste to adjust seasonings. Enjoy.
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