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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