Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta (bow-ties or ribbed)
1 tb Unbleached Flour
3/4 c Milk
1/2 c Grated Parmesan cheese(2 oz)
1 ts Basil
1/4 ts Black Pepper
1 x Med sweet red pepper,chopped
2 x Scallions, sliced
3 tb Margarine, divided
1/2 c Vegetable stock
1/2 c Grated Cheddar cheese (2 oz)
1 tb Chopped fresh parsley
1/4 ts Paprika
2 c Broccoli florets
1 c Sliced Mushrooms (3 oz)

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock
and milk, stirring over med heat until mixture comes to a boil and
thickens. Reduce heat to low. Stir in cheeses and seasonings.
Continue stirring until cheese is melted. Remove from heat and set
aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5
minutes, until tender/crisp. Reduce heat to low. When noodles are
done, drain well. Toss with vegetables; stir in cheese sauce. Garnish
with scallion curls.

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