Recipe by Kim A. Heaphy
This is one of those simple quick recipes that allows you to put food on the table in a 1/2 hour or less. The measurements used here need not be exact, it is depending on how thick you want the sauce, you can increase the flour or the milk depending on whether you want it thicker or thinner. I sometimes use this to use up left over broccoli, asparagus or mushrooms that are in the refrigerator. Depending on the vegetables, you can also substitute the Parmesan for sharp or medium cheddar. For an extra zing, add 2 or 3 tablespoons of dry full bodied white wine to the sauce.
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1⁄3 cup parmesan cheese
- 1 pinch garlic powder
- 1 pinch onion salt
- 250 g pasta
Directions See How It's Made
- Cut vegetables into bite size pieces and steam if not already cooked (or saute sliced mushrooms in butter with a pinch of salt).
- Place large pot of salted water on to boil. When it boils, cook your favourite pasta according to directions. Drain.
- Meanwhile, while waiting for the water to boil, melt butter in a small pot on medium low heat. Add flour and stir. Keep stiring until the flour starts to brown a little, about 3 or 4 minutes. Add milk, two or three tablespoons at a time and mix quickly. As it thickens and becomes smooth, add a little more. Keep doing this until all milk is used. Add more than 1 cup if needed. Add parmesan, garlic powder and onion salt, stirring frequently as the parmesan melts.
- By this time your pasta should be cooked and just drained. Toss pasta onto a plate or into a bowl, top with warm vegetables and drizzle with cheese sauce.
- Garnish with a little chopped parsley if desired.