Veggie Foodie

Ingredients:

• 4 large garlic cloves, peeled and grated
• 5 oz oil-packed sun-dried tomatoes
• 1/2 lb penne pasta
• 1 head broccoli
• 2 medium carrots
• 1/2 lb mushrooms
• 1 vegetable stock cube (such as by Knorr)
• 1/2 cup full-cream milk
• 2 oz reduced-fat cream cheese or any other cooking cheese
• 2 oz Grated fresh parmesan cheese
• 1/2 tsp coarsely ground black pepper
• Salt not necessary as the stock cube will provide the needed saltiness

Method:

1. Cook the pasta to desired level of softness and keep aside
2. Cut broccoli into small florets, carrots into thin strips and slice mushrooms
3. Drain sub-dried tomatoes, pat dry and slice into thin strips
4. Cut cheese into small pieces
5. Thinly slice garlic and stir-fry with 1 tsp of oil from sun-dried tomatoes for 1 minute, till golden brown
6. Add the vegetables and vegetable cube and stir-fry for 3 minutes
7. Add milk, cheese and sun-dried tomatoes and bring to boil and cook for 2-4 minutes, till vegetables are tender
8. Add cooked pasta, parmesan cheese, black pepper and stir and serve immediately

Inspiration Source:

www.PamperedChef.com