Pasta Alfredo with Vegetables

By carvalhohm

Ingredients

• 12 oz. pasta
• 2 cups carrots
• 2 cups frozen or fresh peas
• 1/4 cup butter
• 2 tablespoons cornstarch (or 4 T. flour)
• 1 cup milk
• 1 cup vegetable broth
• 2 cups mozzarella cheese (or 1 1/2 cups mozzarella and 1/2 cup Parmesan)
• 2 teaspoons garlic powder
• 2 tablespoons fresh parsley ( or 1 tablespoon dried)
• dash of pepper
• 1 cup Italian bread crumbs (easy homemade bread crumbs)

Details

Servings 8

Preparation

Step 1

Cook pasta according to the package directions.

Melt butter in medium sauce pot. Once butter is melted add cornstarch. Stir until smooth.

Cook over medium-high flame until the mixture is smooth and bubbly, stirring constantly.

Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper. Stir over medium flame, until cheese is melted and sauce is smooth.

Combine cooked pasta, alfredo sauce, and vegetables in 13x9 greased baking dish.

Sprinkle with bread crumbs. Bake for 20 minutes or until top is browned.