Vegetable Cream Pasta Recipe

INGREDIENTS

1 C
Freeze Dried Broccoli
1 1/2 C
Freeze Dried Zucchini
1 1/2 C
Freeze Dried Mushroom
1 C
Chopped Dehydrated Carrots
1 Tbsp
Olive Oil
8 oz
Pasta of your Choice, Cooked
1/4 C
Freeze Dried Onion
3 Cloves
Garlic, Minced
2 Tbsp
Butter
2 Tbsp
Flour
2 tsp
Chicken Bouillon
1 tsp
Thyme
2 C
Dehydrated Fat-Free Milk
1 C
Freeze Dried Mozzarella Cheese

PREPARATION

1. Reconstitute vegetables; Drain excess water.

2. Saute vegetables in oil until crisp-tender.

3. Saute onion and garlic in butter until tender.

4. Stir in flour, add milk until well-blended; Stir in thyme and bouillon.

5. Bring to a boil and cook 2 minutes until thickened.

6. Add vegetables and cooked pasta.

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