Vegetable-Pasta Medley

Directions

Preparation Time: 10 minutes

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Cooking Time: 15 minutes

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Serves 4

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375g bow tie pasta

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2 cups broccoli florets

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1/4 cup margarine

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1 cup sliced mushroom cups

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1 medium red capsicum, diced (about 1 cup)

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6 teaspoons plain flour

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1 cup skim milk

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

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1/4 teaspoon freshly ground black pepper

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

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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.

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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.

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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.

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

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COOK'S TIPS

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

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

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Recipe from Quick, Light & Delicious

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