Main Dishes

Vegetarian White Sause Pasta with Broccoli, Brussels Sprouts & Red Pepper

Ingredients
1 pound rotini
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon white truffle olive oil
2 cloves garlic, finely chopped
2 cups broccoli, finely chopped
2 cups brussels sprouts, finely chopped
1/2 cup red pepper, finely chopped
1/2 cup white onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup half and half
1 cup sour cream
4 ounces fresh parmesan cheese, grated
2 tablespoons Italian seasoning
Pinch red pepper flakes
1/2 cup vegetable broth

1. In a large saucepan, heat the olive oil and melt the butter. Add broccoli, brussels sprouts, red pepper, and white onion with salt and pepper to taste. Sauté until vegetables are tender and slightly browned. Sprinkle the white truffle olive oil over the mixture.
2. Bring a pot of water to boil and cook the pasta until al dente. Drain the pasta and toss with olive oil.
3. In the hot pasta pot, melt the butter and whisk in the flour. Slowly add in half and half and whisk constantly until mixture thickens and simmers. Whisk in sour cream and parmesan cheese until fully incorporated. Stir in the Italian seasoning and red pepper flakes, and add salt and pepper to taste.
4. Add the vegetable broth and vegetables to the pot. Add the pasta back in to the pot and toss with veggies and sauce. Serve immediately.

*Note: feel free to substitute whatever vegetables you have on hand–this recipe works great with many variations!

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