Creamy Pasta and Veggies

Freeze Dried Asparagus. I have tried many ways to hydrate and serve to my family. This recipe is by far the best! Actually, this recipe is good enough to make it to my final 19!

  • 2 cups Freeze Dried Asparagus
  • 4 ounces canned Mushroom Slices, drained
  • ½ cup Dehydrated Red and Green Bell Peppers
  • 1 ½ teaspoons Granulated Garlic
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Basil
  • 8 ounces Penne Pasta
  • 209 grams Table Cream
  • ¼ cup Grated Parmesan Cheese

Bring to a boil, a 4 qt. pan 2/3 full of water. Add dry pasta and bell peppers. Cook 8 minutes. Add Asparagus and Mushrooms. Cook 1-2 minutes longer. Drain and keep warm.

Meanwhile, in a saucepan, simmer table cream and basil 6-8 minutes over medium-low heat to thicken slightly, stirring constantly with a whisk.

Transfer pasta and vegetables a to large bowl. Add heated cream. Mix lightly.

Grate half of the parmesan cheese into pasta mixture. Mix lightly. Spoon
onto Serving plates. Sprinkle with remaining parmesan cheese.

 

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