A delightful pasta dish featuring fresh vegetables and a creamy basil sauce, perfect for a healthy and flavorful meal.
Bring a large pot of water to a boil and cook the linguine until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Steam the broccoli, zucchini, carrots, and sugar snap peas until tender-crisp. Set aside.
Avoid overcooking the vegetables to maintain their vibrant color and crunch.
In a skillet, sauté the mushrooms and cherry tomatoes in a bit of olive oil until softened. Set aside.
Add a pinch of salt to help the mushrooms release their moisture.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Cooking the roux removes the raw flour taste, so don't skip this step.
Gradually whisk in the milk and chicken broth, stirring constantly until the sauce thickens.
Keep stirring to prevent lumps from forming in the sauce.
Stir in the Parmesan cheese and fresh basil, allowing the cheese to melt into the sauce.
Taste and adjust seasoning with salt and pepper if needed.
Combine the steamed vegetables, sautéed mushrooms and tomatoes, and cooked pasta in a large bowl.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Pour the sauce over the pasta and vegetable mixture, tossing to coat evenly.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Serve the pasta warm, garnished with additional Parmesan cheese and fresh basil if desired.
Serve immediately to enjoy the dish at its best temperature and texture.
