Pasta Twists with Beer-Cheese Sauce
Be sure to use sharp cheddar to give this meatless main dish the cheesiest flavor.
Ingredients
-
8 ounces packaged dried tricolor corkscrew macaroni or rope macaroni (gemelli)
-
2 medium carrots, bias-sliced (1 cup)
-
1 small zucchini, coarsely chopped (1 cup)
-
1 cup fresh whole mushrooms, quartered
-
2 tablespoons margarine or butter
-
2 tablespoons all-purpose flour
-
1 cup milk
-
1/4 cup beer
-
3/4 cup shredded sharp cheddar cheese (3 ounces)
Directions
1.
Cook pasta according to package directions. Drain; keep warm.
2.
Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in margarine or butter until vegetables are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove pan from heat. Gradually add cheddar cheese, stirring just until melted. If desired, season to taste with salt and pepper.
3.
Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. Makes 4 main-dish servings.
Nutrition information
Calories 426, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 27 mg, Sodium 253 mg, Carbohydrate 55 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Slimmed-Down Pasta Primavera
Although this meatless main dish is low-calorie and low-fat, no one will label it "diet food." Reduced-fat cream cheese gives a richness to the creamy sauce.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
