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Sauteed carrots, zucchini and mushrooms
in a beer cheddar cheese sauce served over tri-colored rotini.
Pasta Twists with
Beer-Cheese Sauce
- 8 ounces dry tri-colored rotini (corkscrew)
or gemelli pasta
- 2 medium carrots, bias-sliced
- 1 small zucchini, coarsely chopped
- 1 cup fresh whole mushrooms, quartered
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup beer
- 3/4 cup (3 ounces) shredded sharp cheddar
cheese
- Salt and freshly ground pepper to taste
- Cook pasta according to package directions.
Drain; keep warm.
- Meanwhile, for sauce, in a medium saucepan
cook carrots, zucchini, and mushrooms in butter until tender.
Stir in flour. Add milk all at once. Cook and stir over medium
heat until thickened and bubbly. Cook and stir for 1 minute more.
Add beer and heat through. Remove from heat.
- Gradually add cheddar cheese, stirring
until until melted. Season to taste with salt and pepper.
- Arrange pasta on individual plates or
a large serving platter. Spoon the sauce over pasta.
Makes 4 servings.
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