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| 8 x ca. 30 g | Pasta (bow-ties or ribbed) |
| 1 Teelöffel | flour unbleached |
| 3/4 Tasse | milk |
| 1/2 Tasse | Grated Parmesan cheese(2 oz) |
| 1 Teelöffel | basil |
| 1/4 Teelöffel | black pepper |
| 1 | Med sweet red pepper, chopped |
| 2 | scallions sliced |
| 3 Teelöffel | margarine divided |
| 1/2 Tasse | vegetable stock |
| 1/2 Tasse | Grated Cheddar cheese (2 oz) |
| 1 Teelöffel | parsley fresh, chopped |
| 1/4 Teelöffel | paprika |
| 2 Tasse | Broccoli florets |
| 1 Tasse | Sliced Mushrooms (3 oz) |
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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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