Gruyere, Asparagus & Pea Baked Pasta

I loved the number of green veggies in this recipe and the fact that it feeds a big crowd. I did feel it needs a bit more salt.

The flavor was decent although it needed a lot of extra salt and pepper to get it there. The biggest issue was the roux. Trying to make it in an already hot, very large skillet failed for me. I ended up straining everything and thickening it with cornstarch. Next time I would make the roux and sauce in a separate pot. I honestly probably wouldn't make this again except that my husband really liked it, and he rarely likes meat-free dishes!

Another great cheesy pasta casserole I love that the amount of vegetables (leeks, peas, asparagus) was about the same volume as the amount of pasta, and despite this the casserole was downright delicious. I used fontina cheese and would try harder to find guyere next time, or put in a little cheddar just because I like a bit sharper flavor. I will admit to adding more salt, which probably breaks the EatingWell nutrition guidelines. Pros: Good amount of vegetable content, tasty Cons: addictive!

Makes a lot We made this dish as a side to salmon. As a side dish, it feeds eight lumberjacks. It would be good for a buffet as it made so much. Pros: tasty, filling