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Vegetable-Pasta Medley


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Ingredients

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

375g bow tie pasta
2 cups broccoli florets
1/4 cup margarine
1 cup sliced mushroom cups
1 medium red capsicum, diced (about 1 cup)
6 teaspoons plain flour
1 cup skim milk
60g Gorgonzola cheese, crumbled (about 1/2 cup)
1/4 teaspoon freshly ground black pepper


Preparation Time: 10 minutes


Cooking Time: 15 minutes


Serves 4


375g bow tie pasta


2 cups broccoli florets


1/4 cup margarine


1 cup sliced mushroom cups


1 medium red capsicum, diced (about 1 cup)


6 teaspoons plain flour


1 cup skim milk


60g Gorgonzola cheese, crumbled (about 1/2 cup)


1/4 teaspoon freshly ground black pepper


1. Cook pasta according to pack directions, but do not add salt.


2. Meanwhile, in a small pan, bring 1 cup water to the boil over a high heat. Add broccoli; reduce to medium-high, cover and cook for 4 minutes, until tender-crisp. Drain.


3. In a non stock frying pan, melt 4 teaspoons margarine over a medium heat. Add mushrooms and capsicum. cook, stirring frequently, until tender, about 2 minutes.


4. in a saucepan, melt remaining margarine over a medium heat. Add flour; cook, stirring constantly, for 1 minute. Add milk and bring to the boil, stirring continuously, about 5 minutes. Add cheese and pepper, remove from heat; stir until cheese is melted. Add broccoli and mushroom mixture; stir to coat.


5. Drain pasta in a colander. Place pasta in a warm serving bowl. Pour sauce mixture over pasta; toss gently and serve immediately.


COOK'S TIPS


A classic white sauce is made with butter, flour and milk. The healthier version uses mono unsaturated or polyunsaturated margarine and low fat milk


Gorgonzola cheese is a type of Italian blue cheese with a rich pungent taste. Using small amounts adds interesting flavour to sauces and salads.


Recipe from Quick, Light & Delicious


Pairs Well With


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