Chef Suzanne: vegetable alfredo sauce - 13 WTHR Indianapolis

Recipes courtesy Chef Suzanne

Vegetable Alfredo Sauce

1 cup steamed or roasted cauliflower

1 cup steamed or roasted broccoli

1 cup steamed or roasted yellow squash

1 tablespoon olive oil (if roasting)

1 tablespoon chopped garlic

1 tablespoon butter or margarine

½ cup cream

2 cups milk

1 cup parmesan cheese

1 tablespoon nutmeg

1 tablespoon cornstarch and one tablespoon water (if sauce needs thickening)

Steam or roast vegetables. If roasting place on baking sheet, drizzle with olive oil and chopped garlic bake at 350 for 10 minutes. While your vegetables are roasting melt butter or margarine in sauce pan. Add milk, cream and bring to a simmer. Simmer for two minutes and add parmesan cheese and nutmeg. Simmer for 2 minutes until cheese is melted. Add roasted or steamed vegetables simmer 2 minutes and puree with a stick blender or in a blender. If you prefer your sauce to be thicker dissolve cornstarch in water and add to sauce it will thicken in less than 1 minute. You may use whole milk, 2 % milk and also eliminate the cream all together. Serve over pasta of your choice.

School Night Pasta Sauce

1 Tube Bob Evans Sausage

2 Jars or Tomato Sauce

¼ cup fresh basil or 2 tablespoons dried basil

1 tablespoon garlic

1 teaspoon oregano

Brown Sausage in skillet, do not drain. Add other ingredients and simmer for 10 minutes. Serve over pasta.