Cheese And Vegetable Pasta
Creamy vegetable pasta with melted cheese, roasted peppers, and toasted almonds offers a flavorful, satisfying dish perfect for a quick, vegetarian-friendly meal.
Ingredients
- 12 oz. evaporated skim milk ⓘ
- 4 tsp. all-purpose flour ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/8 tsp. ground nutmeg ⓘ
- 3/4 cup Cheddar or Jarlsberg cheese
- 7 1/2 oz. jar roasted red sweet peppers, drained and chopped ⓘ
- 10 oz. pasta (fettuccini, rotini or bow ties) ⓘ
- 16 oz. frozen mixed vegetables ⓘ
- toasted sliced almonds (optional) ⓘ
Instructions
- In a screwtop jar, shake together evaporated skim milk, flour, salt, pepper, and ground nutmeg.
- Pour the mixture into a saucepan and cook over medium heat until bubbly.
- Cook and stir for 1 minute more after it begins to bubble.
- Remove from heat and stir in cheese until melted.
- Stir in chopped roasted red sweet peppers.
- Cook pasta according to package directions, adding frozen mixed vegetables during the last 5 minutes of cooking; drain.
- Place the cooked pasta and vegetable mixture on a serving platter.
- Spoon the cheese sauce over the pasta and vegetables.
- Sprinkle with toasted sliced almonds, if desired.
Nutrition & Diet Analysis (per serving)
621
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).