Creamy Pasta With Florets Food

EASY CREAMY PASTA WITH VEGGIES

Steps:

• Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
• Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
• Drain pasta and veggies in colander.
• In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
• Once mixture is smooth, add veggies and pasta into sauce.
• Heat until mixture is combined and warmed through, stirring frequently.
• Taste; add salt and pepper if desired; serve.

CREAMY PARMESAN BAKED PASTA

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

CREAMY PASTA WITH FLORETS

Steps:

• Combine the first 6 ingredients in a blender or food processor until smooth.
• Bring 1 inch of water to boil in a saucepan and place broccoli and cauliflower in a steamer basket over water.
• Cover and steam for 3-4 minutes or until crisp-tender.
• Meanwhile cook pasta according to directions and then drain.
• In a large non-stick skillet, saute garlic in oil for 2 minutes.
• Add mushrooms and saute 5 minutes longer.
• Stir in broccoli and cauliflower, pasta and cottage cheese mixture.
• Heat through.

GARDEN VEG PASTA

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.

CREAMY PASTA WITH CAULIFLOWER

Steps:

• Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
• Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
• Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
• Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.