Pasta Twists with Beer-Cheese Sauce
Sautéed carrots, zucchini and mushrooms in a beer-infused cheddar cheese sauce served over tri-colored rotini.
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, diagonally-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 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 ground black pepper.
- Arrange pasta on individual plates or a large serving platter. Spoon the sauce over pasta.
Makes 4 servings.