Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 10 servings
Ingredients
1 box (12 oz.) dry tri-color rotini or spiral shaped pasta (about 3 1/2 cups)
1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley
1 1/2 cup (12 fl. oz.) Evaporated Milk (3 cups soy milk reduced to 1 1/2 cups)
1/4-1/2 cup Roux (margarine and flour cooked together)
3 tablespoons jarred or refrigerated pesto with basil
**Found a vegan one at Wegmans, remember to purchase pine nuts as well**
**Found a vegan one at Wegmans, remember to purchase pine nuts as well**
1/4 teaspoon ground black pepper
2 cups (8 oz.) cooked ham, cut into 1/2-inch pieces
Directions
COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
MEANWHILE, COMBINE evaporated milk, roux, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until slightly thickened. Remove from heat.
POUR sauce over pasta and vegetables. Add ham; stir until combined.
Notes: Was a little bland (probably better with homemade pesto), but was grate when we added a bit of salt and cayenne powder.
MEANWHILE, COMBINE evaporated milk, roux, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until slightly thickened. Remove from heat.
POUR sauce over pasta and vegetables. Add ham; stir until combined.
Notes: Was a little bland (probably better with homemade pesto), but was grate when we added a bit of salt and cayenne powder.
