8 oz Pasta (bow-ties or ribbed)
1 T Unbleached Flour
3/4 c Milk
1/2 c Grated Parmesan cheese(2 oz)
1 t Basil
1/4 t Black Pepper
1 x Med sweet red pepper,chopped
2 x Scallions, sliced
3 T Margarine, divided
1/2 c Vegetable stock
1/2 c Grated Cheddar cheese (2 oz)
1 T Chopped fresh parsley
1/4 t Paprika
2 c Broccoli florets
1 c Sliced Mushrooms (3 oz)
Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.