Asparagus, Broccoli & Cheese Pasta

Prep - Cook 1lb of Pasta to al-dente and keep aside. Preheat oven to 450ºF.

Cheese Sauce - In a microwaveable bowl, heat 1 cup of Veggie Broth, 1 cup of Milk and a crushed Garlic Clove for 2 – 3 minutes or till hot. Discard the garlic clove. In a small saucepan, melt 2 tbsp of Butter, add 2 tbsp of All Purpose Flour and toast for about 2-3 minutes. Carefully pour the milk mixture in the saucepan and whisk thoroughly to remove any lumps. Bring to boil and simmer until the mixture thickens. Season with Salt, Pepper and ½ tsp of Nutmeg Powder. Add ¼ cup of grated Parmesan Cheese, mix well and keep aside.

Pasta - Mix pasta with the veggie sauce and spoon into a baking dish. Top it with the cheese sauce and 1 cup of grated Fontina Cheese. Bake until the cheese is browned and bubbly, about 10-15 minutes. Let it rest for 5 minutes, before serving hot.

Veggie Sauce - Chop 20 Asparagus pencils into 1" pieces, peel and chop 2 medium Carrots finely, chop 2 cups of Broccoli florets and keep aside. Heat 2 tbsp of Olive Oil in a pan; add 1 tsp of Red Chili Flakes and toast for 30 seconds. Add 2 finely chopped garlic cloves, a thinly sliced Onion and sauté till lightly browned. Add all the chopped veggies; cook till they are ¾th cooked. Add 1 cup of Tomato Puree, 2-3 tbsp finely chopped Basil / Herbs de Provence, Salt to taste and 1 cup of Veggie Broth. Cover and cook till the veggies are completely cooked.