Cheesy Pasta Primavera

4.00 (3)
🍽 4 serving(s) 🌶 italian 🏷 Kid Friendly

This Italian pasta dish combines corkscrew pasta with a creamy cheese sauce and a colourful mix of fresh vegetables. Sliced carrots, zucchini, mushrooms, and onion are sautéed before being blended into a smooth, mustard-infused cheddar sauce. The cooked pasta is stirred through the rich, cheesy vegetable mixture for a comforting and kid-friendly dinner that is best served straight away.

Cheesy Pasta Primavera

Ingredients

  • 4 cups fusilli or 4 cups rotini pasta, uncooked (corkscrew pasta)
  • 2 tablespoons butter
  • 2 medium carrots, thinly sliced
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 1 small zucchini, unpeeled, coarsely chopped
  • 1 cup fresh mushrooms, quartered
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 cup low-fat cheddar cheese, grated
  • 1 teaspoon mustard
  • salt & pepper, freshly ground

Method

  1. Cook the pasta following the directions on its package, then drain it.
  2. While the pasta cooks, melt the butter in a large saucepan. Add the sliced carrots and cook them for 3 minutes.
  3. Put in the chopped garlic, onion, zucchini and quartered mushrooms. Continue cooking until the vegetables have softened.
  4. Mix the flour into the vegetables. Slowly pour in the milk while whisking to create a smooth mixture.
  5. Keep cooking and stirring the sauce constantly until it comes to a boil and thickens.
  6. Take the pan off the heat. Stir in the grated cheddar cheese, dry mustard, and salt and pepper as desired. Finally, fold the drained pasta into the sauce.
  7. Serve the dish immediately.

Nutrition (per serving)

Sodium279600 mg

Recipe details

CategoryKid Friendly
Cuisineitalian
AuthorDancer