| 1. |
Set 6-8 cups of water on to boil. No salt. |
| 2. |
Saute chopped onion and minced garlic in olive oil until golden brown. It's fine to caramelize them as well (about 20-30 minutes, stir frequently). |
| 3. |
While onion is caramelizing, add vegetable stock and milk into a small saucepan over low heat. Add pepper and/or chicken seasoning to taste. |
| 4. |
Once water is boiling, add pasta. Then add flour to caramelized onions and cook about a minute, stirring constantly. Add milk/stock mixture to onions, deglazing the pan and stirring until mixture smooths out. |
| 5. |
Halfway through pasta cook time add Normandy vegetable blend to hot water. Continue to cook until pasta is al dente and drain in a colander. |
| 6. |
Once sauce has thickened up, add Parmesan cheese and blend in. Check for seasoning. |
| 7. |
Add vegetables/pasta to a bowl and toss in sauce. Serve. |
