Vegetarian Pasta - 4, 5 or 6Qt. Roaster
9oz fresh linguine
1/4 cup margarine
1/4 all-purpose flour
2 cups milk
1 cup (4 oz) grated Colby Jack Cheese
1 green onion, thinly sliced
1/3 cup red pepper, thinly sliced
8 oz mushrooms, cleaned, sliced
10 oz pkg frozen chopped broccoli, thawed
10 oz frozen cauliflower flowerettes, thawed
1/4 cup grated Parmasan Cheese
Preheat Nesco®4, 5 or 6Qt roaster to 350º F
Poach pasta according to Poach Chart. (below)
To Poach: Place rack in roaster. Add hot water to the amount given below. Cover. Preheat to 350º F for 20 minutes.
(9-12oz of fresh pasta) 15-18 minutes add enough water to cover, plus 1 cup. )
Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour to form a roux. Gradually stir in milk. Cook until thickened, stirring constantly. Remove from heat; stir in Colby Jack Cheese.
Lightly spray cookwell with spray cooking oil. Pour linguine into preheated cookwell. Arrange vegetables over pasta; pour cheese sauce all over. Sprinkle on Parmesan cheese. Cover; bake 20-30 minutes or until heated through.