Bow Pasta With Vegetables And Cheese Sauce Recipe

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Bow Pasta with Vegetables and Cheese Sauce

Natasha Nalley


One of my son's favorite dishes. Even if your family doesn't like vegetables, the cheese sauce will have them eating it up.

★★★★★ 1 vote
20 Min
20 Min


2 c
broccoli flowerets
1 c
carrot slices
1 c
thick sliced mushrooms
1 pkg
frozen asparagus spears; run frozen asparagus under water to defrost, drain and cut into 1 inch pieces.
1 lb
velveeta pasteruized process cheese spread, cubed
3/4 c
half and half or light cream
1 tsp
dried oregano leaves, crushed
1 pkg
bow pasta, cooked and drained
1/3 c
grated parmesan cheese


1In a large skillet, saute the broccoli flowerets and carrot slices in butter or oil, for 3 minutes
2Add the sliced mushrooms and asparagus and stir-fry until just tender.
3Reduce heat to medium low. Add the Velveeta, half & half, and the oregano.
4Stir until process cheese spread is melted. Be careful that it doesn't burn. If you want, you can make the sauce in another small pot and pour over veggies.
5Combine sause and cooked veggies, and mix carefully with the noodles and parmesan cheese. Enjoy.

About this Recipe

Course/Dish: Pasta
Dietary Needs: Vegetarian
Other Tag: For Kids