Creamy Vegetables And Fettuccine

This Creamy Vegetables and Fettuccine is a quick, comforting vegetarian dinner that rivals restaurant quality without the fuss. The star of the dish is a velvety parmesan cheese sauce, made by whisking flour, milk, and margarine into a smooth, savory base. Its generously ladled over tender al dente fettuccine and bright, crisp-tender broccoli and cauliflower florets. The addition of sauted garlic and red bell peppers adds a subtle aromatic depth and a pop of color. Perfect for busy weeknights, this meal comes together in under 30 minutes using pantry staples. Its a satisfying, warm hug on a plate that the whole family will love, offering a creamy texture that contrasts beautifully with the fresh vegetables.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 159.7

Dietary: Vegetarian

Description

This Creamy Vegetables and Fettuccine is a quick, comforting vegetarian dinner that rivals restaurant quality without the fuss. The star of the dish is a velvety parmesan cheese sauce, made by whisking flour, milk, and margarine into a smooth, savory base. Its generously ladled over tender al dente fettuccine and bright, crisp-tender broccoli and cauliflower florets. The addition of sauted garlic and red bell peppers adds a subtle aromatic depth and a pop of color. Perfect for busy weeknights, this meal comes together in under 30 minutes using pantry staples. Its a satisfying, warm hug on a plate that the whole family will love, offering a creamy texture that contrasts beautifully with the fresh vegetables.

Ingredients

1 1/2 cups Milk
1 cloves Garlic; crushed
3 tablespoons Wondra flour
1/3 cups Parmesan; grated
3 tablespoons Margarine
6 cups Water
1/4 cups Onion; chopped
1 teaspoons Salt
1/4 cups Red bell pepper; chopped
9 oz Fettuccine
1/4 teaspoons Salt
1 1/2 cups Broccoli & cauliflower
1/8 teaspoons Pepper -florets

Directions

1
Bring the water and salt to a rolling boil in a large 3-quart saucepan.
2
Add the fettuccine to the boiling water and cook according to package directions until al dente.
3
During the last 2 minutes of cooking the pasta, add the broccoli and cauliflower florets to the pot.
4
Drain the pasta and vegetables, reserving a small splash of pasta water if needed for consistency, then set aside.
5
In a separate 1-quart saucepan, combine the margarine, chopped onion, and red bell pepper.
6
Saut over medium heat for 2-3 minutes until the onions are translucent and peppers are slightly softened.
7
Stir in the crushed garlic, Wondra flour, salt, and pepper, cooking for 1 minute to remove the raw flour taste.
8
Gradually whisk in the milk, ensuring there are no lumps, and continue stirring constantly.
9
Increase heat to medium-high and bring the mixture to a boil, stirring continuously until the sauce thickens.
10
Boil and stir for exactly 1 minute to ensure the sauce is fully cooked and smooth.
11
Remove the saucepan from heat and immediately stir in the grated parmesan cheese until melted and smooth.
12
Place the drained fettuccine and vegetables on a serving platter.
13
Pour the creamy cheese sauce generously over the pasta and vegetables.
14
Sprinkle with additional grated parmesan and black pepper if desired, and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 159.7kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 3.1g16%
Cholesterol 1.8mg1%
Sodium 1371.5mg58%
Total Carbohydrate 15.7g6%
Dietary Fiber 1.0g4%
Sugars 5.8g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, fettuccine, vegetarian, cheese sauce, broccoli, cauliflower, easy dinner, comfort food, pasta, parmesan, quick meal, weeknight, creamy, family friendly, homemade, side dish, main course, simple, delicious, hearty

Read it online: https://www.chefs-mate.com/recipe/creamy-vegetables-and-fettuccine/