Veggie Pasta With Cheesy Fondue Sauce Recipes

CREAMY VEGETABLE PASTA

Steps:

• Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
• While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
• While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
• Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
• To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

VEGGIE PASTA WITH CHEESY FONDUE SAUCE

Steps:

• Bring a large pan of water to the boil, add the pasta and cook according to pack instructions. Trim the broccoli, cut into shorter lengths if desired, and add to the pasta pan 5 minutes before the end of the cooking time.
• Meanwhile, put the garlic and wine in another pan and bring gently to the boil. Blend the cornstarch to a smooth paste with 1 tbsp cold water.
• With the wine over a very gentle heat add the cheese, a little at a time, stirring until each batch is melted. This will take a few minutes. Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy. You may need to add a little more wine to get a smooth consistency. Add pepper, then taste and add salt if necessary. Keep warm over a very low heat.
• Heat the oil in a frying pan, add the tomatoes and cook over a fairly high heat until starting to soften.
• Drain the pasta and broccoli, toss with the tomatoes and tip into a warm serving dish. Pour the cheese sauce over the top and serve with hot garlic bread.

ONE POT CREAMY VEGGIE PASTA

Steps:

• Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
• Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.