Easy Cheddar Pasta & Vegetables
A creamy, tasty yet refreshing pasta dish. It's inexpensive to make, and it's ready within half an hour. An easy yet delicious dinner for a week day.
Yield
6 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, rotini
|
|
| 2 | medium |
carrots
sliced |
|
| 1 | cup |
broccoli florets
|
|
| 2 |
green bell peppers
medium |
*
|
|
| 10 ¾ | ounces |
soup, cream of celery
|
|
| ½ | cup |
cheddar cheese
|
*
|
| ½ | cup |
milk, 2%
or stock if you prefer lighter |
* |
| 1 | tablespoon |
prepared mustard
spicy, brown |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, rotini
|
|
| 2 | medium |
carrots
sliced |
|
| 237 | ml |
broccoli florets
|
|
| 2 | each |
green bell peppers
medium |
*
|
| 310.7 | ml/g |
soup, cream of celery
|
|
| 118 | ml |
cheddar cheese
|
*
|
| 118 | ml |
milk, 2%
or stock if you prefer lighter |
* |
| 15 | ml |
prepared mustard
spicy, brown |
|
Directions
Put on the pasta water to boil. When it is boiling, add the rotini and carrots, and bring back to the boil.
Stir and cook for about 10 minutes until rotini is done, the last 3 minutes before pasta is cooked, add the broccoli into pasta. Drain into a colander. Return pan to stove and turn down the heat to low.
Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add rotini and vegetables back into the pot.
Heat through, stirring occasionally. Serve warm.
