Pasta With Crisp Vegetables & Cream Sauce

I wasn't too sure about this, but it turned out really good. The cream sauce is not too rich and the crunchy veggies make this quite nice.

You will need:

• 1 package of gluten-free pasta
• 1 bunch of broccoli, chopped
• 1 red pepper, chopped
• 1 1/2 cups snow peas
• 1 cup frozen peas
• 1/2 cup fresh basil, chopped
• 1 cup milk
• 2 cups vegetable stock
• 2 cloves garlic, crushed
• 1/2 tsp chili flakes
• 1/3 cup corn starch
• 1/2 cup cold water
• 2 cups asiago cheese, shredded

Cook pasta until almost done.  Just before it is cooked add in broccoli, red pepper, snow pas and frozen peas to the boiling water and cook for 2 minutes.  You can give it a little longer depending on how crunchy you want the veggies. Drain and return back to the pot.

In a separate pan, combine milk, veggie stock, chili flakes and garlic.  Combine cornstarch and cold water in a small bowl and set aside. You must use cold water here, or the cornstarch won't thicken.  When mixture comes to a boil add in cornstarch mixture.  Boil for another 2 minutes, stirring constantly. 

Mix is cream sauce mixture into pasta and veggies.  Stir in basil and asiago cheese.