Very-Veggie Pasta with Cheese

DSCN0380pretty pasta w vegies sm

Don’t  buy boxed macaroni and cheese. Instead, make this from scratch in 30 minutes. It’s kid friendly and they get all of their vegetables right in the dish. This is one of the few dishes that all three of my children love, and even their pickiest of friends have asked for seconds.

  • 4 cups chopped vegetables
  • 1/4 onion, finely chopped
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 2 cups milk (you can use soy milk)
  • 3 cups grated cheese (Use what you works for your crowd: – Kids like cheddar or cheddar-jack blend.  – Mix in some Swiss or goat cheese to suit your taste. – Tonight I used Havarti and cheedar.)
  • 1 large, fresh tomato, chopped.
  • about 1 pound of mixed pasta
  • 1 tsp. basil
  • salt and pepper

1. Get your water boiling.

2. Start the sauce:

  • Cut up the vegetables into little pieces. I like to use broccoli and/or zucchini, and mushrooms. I’ve also used thinly sliced kohlrabi, very thinly sliced carrots, cauliflower or chopped spinach. Use your favorites.
  • Saute the vegetables along with the onion in the butter until the vegetable are slightly soft. They’ll cook a bit more after you add in the milk and cheese.
  • Sprinkle the flour over the vegetables and stir it around. It will be a little pasty.
  • Slowly add the milk, a little at a time.
  • Mix in the cheese and let it melt, and add the tomatoes.
  • Season with salt, pepper and basil.

Keep this over the lowest possible heat while you boil the pasta.

  • Pick 2 or 3 different kinds of pasta shapes (bow ties, rotini, etc.). One of them should be a long shape like spaghetti or linguine, which you’re going to break into about 3″ segments before boiling. That way all of the pasta pieces will be of similar size. Boil them all in the same pot of water, taking note of cooking times and adding them one type at a time with the longest-cooking pasta going into the pot first.

Get out your biggest serving bowl, and pour the sauce over the pasta.

 

I’m thrilled to announce that The Plate is My Canvas is now available as a book, and includes many recipes from this blog.
The Plate is My Canvas: Recipes and Stories from My Family’s Interfaith Kitchen, 222 pages.

I’ve also published two books that are excerpts from “The Plate.”
—For just the Passover recipes, most of which are included in the “The Plate,” Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen, 72 pages.
—For the very best of my baked goods—cookies, bread, coffee cakes, etc., You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries, 86 pages.

These projects started as this food blog! From there emerged the iNosh iPad app (no longer available), and now the books. My goal in making printed copies of The Plate is My Canvas was to pass down my family’s traditions to my children, and I presented them each with the big volume in December of 2018. It’s taken a while, but now the books are available to others.

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