Creamy Bow Tie Pasta with Vegetables

This recipe reminds me of a grown-up version of macaroni & cheese plus added vegetables. The flavors of the cheese melted into the sweat peas, carrots and broccoli is awesome. So, I give you my grown up version of macaroni & cheese!

Creamy Bow Tie Pasta with Vegetables
Serves 6
Ingredients:
1/2 pound bow tie pasta
2 tablespoons olive oil
1 onion, finely diced
1 cup chicken stock
1 cup frozen petite peas, thawed
1 cup frozen broccoli, thawed
1 cup frozen carrots, thawed
1/2 cup cream cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
Kosher salt
2 tablespoons chopped fresh basil leaves
Pecorino Romano for topping

Directions:
Bring a large pot of water to boil and add salt. Cook the noodles until cooked thoroughly.
In a large nonstick skillet, heat oil over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas, broccoli and carrots to the pan and cook for 2 minutes until the vegetables are warmed through and tender. Then stir in the pasta.
Remove the pan from the heat and add both of the cheeses. Stir until all the cheese is incorporated into the entire dish. Transfer the pasta into a large bowl. Finally, garnish with basil, Pecorino Romano, salt and pepper as desired.


You can choose to top the pasta with Pecorino Romano or not. I personally think it adds such a great final flavor to the dish and brings it all together! Bon appetit!