Vegetable-Pasta Medley
CATEGORIES
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
DIRECTIONS
  1. Preparation Time: 10 minutes
  2. Cooking Time: 15 minutes
  3. Serves 4
  4. 375g bow tie pasta
  5. 2 cups broccoli florets
  6. 1/4 cup margarine
  7. 1 cup sliced mushroom cups
  8. 1 medium red capsicum, diced (about 1 cup)
  9. 6 teaspoons plain flour
  10. 1 cup skim milk
  11. 60g Gorgonzola cheese, crumbled (about 1/2 cup)
  12. 1/4 teaspoon freshly ground black pepper
  13. 1. Cook pasta according to pack directions, but do not add salt.
  14. 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.
  15. 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.
  16. 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.
  17. 5. Drain pasta in a colander. Place pasta in a warm serving bowl. Pour sauce mixture over pasta; toss gently and serve immediately.
  18. COOK'S TIPS
  19. A classic white sauce is made with butter, flour and milk. The healthier version uses mono unsaturated or polyunsaturated margarine and low fat milk
  20. Gorgonzola cheese is a type of Italian blue cheese with a rich pungent taste. Using small amounts adds interesting flavour to sauces and salads.
  21. Recipe from Quick, Light & Delicious