Creamy Primavera Verde

Name: Creamy Primavera Verde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 18 , 18 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 6 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups canned vegetables or 2 cups chicken broth; 3 (4 ounce) cans diced green chilies, drained; 2 (15 ounce) cans green enchilada sauce; 1 (8 1/4 ounce) can sliced carrots, drained; 1 (8 3/4 ounce) can whole kernel corn, drained; 1 (8 ounce) can cut green beans, drained; 1 (6 1/2 ounce) can sliced mushrooms, drained; 1 cup canned beans (pinto or navy, drained and rinsed); 1 cup Mexican crema (or heavy cream); salt & fresh ground pepper, to taste; 2 lbs dry pasta, any shape, cooked according to package directions, hot; 2 cups sharp grating cheese (optional); 1 cup thinly sliced green onion (optional)

Submitted by Chef #1365024

"Verde, Spanish for “green,” is the color of this spicy, creamy pasta sauce. Made with convenient canned vegetables and ready in only 20 minutes, this meal can feed a whole party, and no one would ever guess how quick and simple it was to make!"

Download

Ready In:: 20mins
Ingredients:: 17
Serves:: 18

ingredients

2 tablespoons olive oil
1 large onion, finely chopped
6 garlic cloves, minced
¹⁄₄ cup all-purpose flour
2 cups canned vegetables or 2 cups chicken broth
3 (4 ounce) cans diced green chilies, drained
2 (15 ounce) cans green enchilada sauce
1 (8 1/4 ounce) can sliced carrots, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (8 ounce) can cut green beans, drained
1 (6 1/2 ounce) can sliced mushrooms, drained
1 cup canned beans (pinto or navy, drained and rinsed)
1 cup Mexican crema (or heavy cream)
salt & fresh ground pepper, to taste
2 lbs dry pasta, any shape, cooked according to package directions, hot
2 cups sharp grating cheese (optional)
1 cup thinly sliced green onion (optional)

directions

Preparation:
Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value.