Real Recipes From Real Home Cooks ®

bow pasta with vegetables and cheese sauce

★★★★★ 1
a recipe by
Natasha Nalley
Frederick, MD

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
serves 6-8
prep time 20 Min
cook time 20 Min

Ingredients For bow pasta with vegetables and cheese sauce

  • 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

How To Make bow pasta with vegetables and cheese sauce

  • 1
    In a large skillet, saute the broccoli flowerets and carrot slices in butter or oil, for 3 minutes
  • 2
    Add the sliced mushrooms and asparagus and stir-fry until just tender.
  • 3
    Reduce heat to medium low. Add the Velveeta, half & half, and the oregano.
  • 4
    Stir 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.
  • 5
    Combine sause and cooked veggies, and mix carefully with the noodles and parmesan cheese. Enjoy.

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