About this recipe:Fresh vegetables, a little cream and freshly grated parmesan are all that are needed to make this pasta dish really luxurious.
150g broccoli florets
250g baby carrots, scraped, trimmed and cut in half lengthways
150g fresh or frozen peas, thawed if frozen
1 large red pepper, seeded and thinly sliced
1 garlic clove, crushed
2 tbsp plain flour
375ml semi-skimmed milk
100ml whipping cream
50g Parmesan, grated
salt and freshly ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:12min › Ready in:27min
Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, cook the broccoli and carrots in another large saucepan of boiling water for 5 minutes. Add the peas and red pepper and cook for a further 3 minutes until all the vegetables are just tender. Drain and keep warm.
Melt the butter in a saucepan over a gentle heat. Add the garlic, cook for 2 minutes, then stir in the flour and cook for 1 minute, stirring occasionally.
Remove the pan from the heat and gradually stir in the milk and cream. Return the pan to the heat and bring to the boil, stirring continuously. Reduce the heat and simmer for 1–2 minutes, stirring occasionally, until the sauce thickens. Stir in the cheese until just melted and smooth, and season to taste.
Drain the pasta well, then toss with the vegetables and the sauce. Transfer to a large dish and serve immediately.
To avoid waste, chop the broccoli stems and toss them into a soup or casserole. Or thinly slice and blanch them for a salad.