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Hearty veggie pasta chowder


veggie chowder

Ingredients 15
Servings 4
Time 15 MIN

Ingredients

  • 90
    ml
    butter
  • 3
    large carrots, cut into thin strips
  • 250
    ml
    celery, thinly sliced
  • 125
    ml
    finely chopped onion
  • 30
    ml
    garlic, minced
  • 1,25
    ml
    dried parsley
  • 500
    ml
    chicken stock
  • salt and pepper
  • 750
    ml
    baby spinach
  • 750
    ml
    pasta, cooked
  • 90
    ml
    flour
  • 250
    ml
    fresh cream
  • 500
    ml
    milk
  • 500
    ml
    cheddar cheese, grated
  • 125
    ml
    Parmesan cheese, grated
 

Method

30 MIN
 

1 Heat 30ml (2T) butter in large pot.

Add the carrots, celery and onion and sauté for 4-5 minutes.

Add the garlic and sauté for another 30-40 seconds.

2 Add the parsley, stock and salt and pepper.Bring to a boil, reduce the heat and cover. 

Allow to simmer for about 15 minutes or until the vegetables are tender. Add the spinach and pasta and cook for another 5 minutes.

3 Cheese sauce In a separate pan, over medium heat, add the remaining butter.

Add the flour and whisk fora minute. Pour in the cream and milk and cook until the mixture bubbles and becomes foamy.

Stir constantly to prevent lumps from forming.

Add the cheeses and whisk until smooth.

4 Pour the sauce over the vegetables and stir until well combined. 

 

 

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