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🍝 Pasta with creamy cheese and vegetable sauce

695 kcal · 30 min · 4 servings

Ingredients

• 400 g Radiatori
• 400 g mixed vegetables (broccoli, carrots, beans, peas, peppers)
• 200 ml heavy cream
• 100 g Parmesan
• 2 processed cheese slices (cream or pepper flavor)
• 1 tbsp flour
• 1 tbsp oil
• salt
• pepper
• 200 ml vegetable broth

Instructions

1. 1. Cook the pasta in plenty of salted water until al dente (firm to the bite). Wash, trim, and chop the vegetables. Peel the carrots, divide the broccoli into small florets, halve the beans, and slice the peppers into thin strips.
2. 2. Blanch the broccoli, beans, carrots, and peas in salted boiling water for 3 to 4 minutes. Immediately shock them under cold water and let them drain.
3. 3. Heat the oil in a pan, add the flour, and let it toast briefly (make a light roux). Gradually pour in the broth while stirring until a creamy sauce forms.
4. 4. Add the remaining broth and cream, bring the sauce to a boil once, and stir in the processed cheese and the prepared vegetables. Let everything simmer on low heat for about 10 minutes.
5. 5. Stir in the Parmesan and season with salt and pepper. Fold the cooked pasta into the sauce, portion into bowls, and serve with Crissini.

Nutrition per serving

• kcal: 695
• Protein: 24 g · Fett/Fat: 38 g · Carbs: 61 g