Pasta With Vegetables And Blue Cheese Recipe

Name: Pasta With Vegetables And Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups); 1 teaspoon olive oil; 1 large clove garlic; 4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup); 1 teaspoon dried thyme; 3/4 pound asparagus; 4 ounces white mushrooms or assorted mushrooms; 8 ounces ripe plum tomatoes; 8 ounces fresh pasta like fusilli, rigatoni, penne; 3/4 cup nonfat plain yogurt; 2 teaspoons cornstarch; 4 tablespoons blue cheese; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup)
1 teaspoon dried thyme
3/4 pound asparagus
4 ounces white mushrooms or assorted mushrooms
8 ounces ripe plum tomatoes
8 ounces fresh pasta like fusilli, rigatoni, penne
3/4 cup nonfat plain yogurt
2 teaspoons cornstarch
4 tablespoons blue cheese
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Chop onion.
2
Heat large nonstick pot until it is very hot.
3
Reduce heat to medium-high, and add oil.
4
Add onion, and cook until it begins to soften.
5
Mince garlic, and add.
6
Bring water to boil in covered pot for pasta.
7
Using thin slicing blade of a food processor, slice carrots.
8
Stir into onion and garlic along with thyme.
9
Wash asparagus.
10
Break off and discard tough, woody part of stalks.
11
Add to onion and carrot pot.
12
Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks.
13
Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
14
Cook pasta.
15
Stir a little of the yogurt into the cornstarch to make a smooth paste.
16
Stir the paste into the remaining yogurt, and mash in the blue cheese.
17
When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted.
18
Season with salt and pepper.
19
Drain the pasta, and top with sauce.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups), 1 teaspoon olive oil, 1 large clove garlic, 4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup), and more.

Yes, Pasta With Vegetables And Blue Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Vegetables And Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions