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.
Tips & Substitutions
For a creamier sauce, consider adding a teaspoon of mustard or a splash of white wine for depth. If you don't have evaporated skim milk, you can substitute with a mixture of regular milk and a little cornstarch. For a protein boost, toss in some cooked chicken or chickpeas. Feel free to experiment with different cheese varieties to customize the flavor.
Serving Suggestions
This Cheese and Vegetable Pasta is delicious on its own, but you can elevate the meal by serving it with a fresh side salad or garlic bread. A sprinkle of fresh herbs like parsley or basil can also add a pop of flavor. For a heartier dish, consider pairing it with a protein such as grilled chicken or shrimp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk if the sauce thickens too much. Alternatively, you can microwave it in short intervals, stirring frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Vegetable Pasta contains roughly 1120 calories, with 34g protein, 153g carbohydrates, and 43g fat. It is an excellent source of protein (68% of the Daily Value), iron (63% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 818mg per serving (36% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can add great flavor and texture. Just make sure to cook them slightly before adding to the pasta so they soften properly. You can sauté them in a pan for a few minutes before mixing them into the pasta.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly! It features a mix of vegetables and cheese, making it a wholesome meal option. For a vegan version, you can substitute dairy cheese with plant-based cheese and use a non-dairy milk alternative.
What type of cheese works best?
While Cheddar and Jarlsberg are great options, you can experiment with other cheeses like mozzarella or a sharp Gruyère for different flavor profiles. Mixing cheeses can also add depth and richness to the sauce.
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).