Pasta with vegetables and cheese sauce

Ingredients

• serves ~4

• 200 g pasta (spirals, macaroni or other small shapes)

Vegetables

Quantities are approximate; you can also use other vegetables of your choice.

• 200 g courgette, sliced
• 200 g asparagus, trimmed and cut diagonally
• 200 g broccoli, cut into small florets
• 100 g green peas or runner beans (fresh or frozen)
• 2–3 garlic cloves, peeled and finely chopped
• 2 egg whites
• 1 tbsp butter or oil for frying
• salt and freshly ground black pepper
• a few sprigs of parsley, chopped, to serve

Cheese sauce

• 300 ml milk
• 2 egg yolks
• 2 tsp cornflour
• 2 tbsp Dzintars processed cheese
• 20 g hard cheese, grated
• salt and Dijon mustard, to taste

Method

1. Prepare the vegetables. Snap off the woody ends of the asparagus and cut the edible parts diagonally. Slice the courgette and cut beans into bite-sized pieces if using pods. Peel and chop the garlic. Pick the parsley leaves from the stalks and chop them.
2. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. For the last 2–3 minutes, add the broccoli and beans to blanch, then remove with a slotted spoon and set aside.
3. Heat butter or oil in a frying pan over medium–high heat. Quickly sauté the vegetables until slightly tender, then reduce the heat and keep warm.
4. Separate the egg whites from the yolks. Divide the milk into two portions. Pour one portion into a heavy-based saucepan and heat gently.
5. Place the remaining milk in a bowl, add the egg yolks and cornflour, and whisk until smooth. Gradually pour in the hot milk, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until thickened.
6. Stir in the processed cheese, grated hard cheese and Dijon mustard. Season with salt to taste and stir until the sauce is smooth.
7. Push the vegetables to one side of the pan. Pour the egg whites into the empty space, add a pinch of salt, and cook gently until just set. Add the drained pasta and mix everything together.
8. Fold the cheese sauce through the pasta and vegetables. Sprinkle with chopped parsley and serve immediately.