Cheesy Vegetable Pasta Primavera

A simple yet gourmet-inspired cheesy vegetable pasta dish that combines fresh ingredients and rich flavors into a delightful dinner meal.

Total time: 60 min

Servings: 2

Calories: 600 per serving

Protein: 20g | Carbs: 75g | Fat: 25g

Ingredients

• 1 cup pasta
• 1 cup milk
• 1/2 cup shredded cheese
• 2 tbsp butter
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 small potato, cubed
• 1 small carrot, sliced
• 1/4 head cauliflower, broken into small florets
• 1 tbsp flour
• 1/2 cup water
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil
• 1/4 tsp lemon juice
• 1/4 tsp ginger, grated
• 1/2 tsp mixed herbs
• 1 tsp honey
• 1 small chilly, sliced
• 2 small tortillas
• 1 tbsp oil

Instructions

1. Boil the pasta according to package instructions. Drain and set aside.
2. In a large pan over medium heat, add 1 tbsp of olive oil and the butter. Once melted, add the chopped onion and garlic. Sauté until the onion is translucent.
3. Add the cubed potato, sliced carrot, and cauliflower florets to the pan. Season with a pinch of salt and black pepper. Cook for 5-7 minutes until the vegetables start to soften.
4. Add the diced tomato, sliced chilly, and grated ginger. Stir in the flour and cook for 1-2 minutes.
5. Gradually stir in the milk and water, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Stir in the shredded cheese, lemon juice, mixed herbs, and honey. Cook until the cheese is melted and the sauce is creamy.
7. Add the drained pasta to the sauce and mix until well-coated. Adjust seasoning with salt and pepper as needed.
8. Meanwhile, brush the tortillas with a little oil and warm them in a microwave for 20-30 seconds or until slightly soft.
9. Serve the pasta with the warmed tortillas on the side.