Pasta in Cheese Vegetable Sauce

Ingredients

• 400 g radiatori
• 400 g mixed vegetables (broccoli, carrots, beans, peas, bell pepper)
• 200 ml heavy cream
• 100 g Parmesan
• 2 pieces of processed cheese cubes (cream or paprika)
• 1 tbsp flour
• 1 tbsp oil
• Salt
• Pepper
• 200 ml vegetable broth

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Wash, clean and chop the vegetables: shave the carrots, cut broccoli into small florets, halve the beans and slice the bell pepper finely.

2. 2.

   Blanch the broccoli, beans, carrots and peas in boiling salted water for 3-4 minutes, then shock in cold water and drain.

3. 3.

   Heat oil in a pan, add flour and let it brown slightly (light roux), then gradually whisk in broth until a creamy sauce forms.

4. 4.

   Add remaining broth and cream, bring to a boil, then stir in the processed cheese cubes and vegetables; simmer for about 10 minutes on low heat.

5. 5.

   Stir in parmesan and season with salt and pepper. Fold in the cooked pasta, serve in bowls and garnish with crissini.