Cheesy Spring Fusilli
All kinds of veggies are in here, and you can add even more if you prefer! Serve with slices of toasted and battered Italian bread.
4 cups fusilli pasta, uncooked
Cook pasta according to package directions. Drain. Meanwhile, in large saucepan over medium heat, melt butter. Sauté carrots in butter for 3 minutes. Add garlic, onion, zucchini and mushrooms. Cook until tender. Stir in flour. Gradually stir in milk, whisking until smooth. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta. Serve immediately.
Ready in 25 min