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 onions, 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
Directions:
Cook pasta according to package directions. Drain.
Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.
Add garlic, onion, zucchini and mushrooms. Cook until tender.
Stir in flour. Gradually stir in milk, whisking until smooth.
Cook, stirring constantly, until mixture boils and thickens.
Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta.
Serve immediately.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.