Well, as you all know, I love cooking for my family, especially my gorgeous daughter, Stella. She mentioned that she would like some creamy, cheesy pasta with veggies and tomatoes, so the recipe below is what I came up with. It was really delicious. My sister and nephew came to eat and they seemed to like it too. Try it for yourself. I think you will enjoy it. Afiyet olsun! Enjoy!
Veggie Rigatoni with Cheese Sauce
Veggie Rigatoni with Cheese Sauce
Author: April Ozbilgin
Recipe type: Main Dish
Ingredients
- 1 Pound Rigatoni Pasta
- 1 Medium Onion, chopped
- ½ Red Bell Pepper
- ½ Yellow Bell Pepper
- ½ Orange Bell Pepper
- 4 Cloves Garlic
- 1 Medium Zucchini
- 8-10 ounces Mushrooms
- 3-4 Cups Broccoli Florets
- 2 Cups Canned or Fresh chopped Tomatoes
- 4-6 Tablespoons Olive Oil
- 2 Tablespoons Flour
- ½ Cup 2% Milk (You can use Whole Milk or heavy cream if you prefer)
- 2½ Cups Mexican Blend Shredded Cheese (or your favorite cheese)
- 1 Teaspoon Salt (more or less to taste) You will also need to generously salt your pasta water.
Instructions
- Fill a large stock pan with water and generous salt. Bring to boil.
- Put olive oil in a wide bottomed pan and add the onions.
- Saute on medium heat till softened.
- Add the peppers and saute 3-4 minutes.
- Add more oil if necessary and add the garlic and the chopped zucchini.
- Saute 3-4 minutes then add the mushrooms.
- Saute the mushrooms till golden.
- Add the pasta to the boiling water. Cook until done. About 8-9 minutes.
- Add the flour to the sauteed veggies. Stir well and then add in the milk.
- Let this mixture cook 3-5 minutes then add in the half the cheese.
- When the pasta is cooked, drain and add to the cheese mixture.
- Lower the heat to low and add the tomatoes and stir well.
- Add the remaining cheese, cover and turn off heat.
- Serve while warm and creamy. Afiyet olsun!
