Creamy Zucchini and Asparagus Pasta

There is a pasta routine at my place & this next variant was the end product of one such routine. While I try out most of the sauces, white sauce happens to be my all-time favourite. In this pasta, I have added cream cheese, veggies & topped it with seasoning to experiment with the flavour.

Ingredients

• 8 oz . Pipe pasta
• 1 zucchini cubed
• 2 tsp. olive oil
• 1cup button mushroom chopped
• 2 cloves of garlic chopped or grated1
• 1 tbsp. plain flour
• ¼ tsp dried basil leaves and crushed red pepper
• 1 cup chicken stock
• 4oz Cream Cheese cubed
• 1 slice of cheddar cheese

Cook pasta in large saucepan as directed on package, omitting salt.

In a non-stick pan, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minutes or until zucchini is crisp-tender. Add flour and seasonings; cook and stir for about 1 minute till flour is properly cooked. Stir in chicken stock. (You can add 1 ½ chicken stock cube to 1 cup of water as an alternative for chicken stock).

Cook for 4 minutes on a medium flame until thickened. Add cream cheese and mix nicely until melted.

Drain the pasta and mix into the sauce mixture. Mix completely. Transfer to a microwavable dish and grate cheddar cheese on top and microwave for 30 seconds or until cheese melts.

Creamy gooey hot pasta..Yuummmm J