A delightful creamy pasta dish packed with vibrant vegetables and a rich, cheesy sauce.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the pasta according to package instructions, adding the fresh vegetables during the last 5 minutes of cooking.
Ensure the vegetables remain slightly crisp for better texture.
Drain the pasta and vegetables in a colander.
Shake the colander gently to remove excess water.
In the same pot, combine the milk, Parmesan cheese, and mustard over low heat.
Whisk continuously to prevent the sauce from sticking.
Add the cream cheese and whisk until the sauce is smooth and creamy.
Cut the cream cheese into smaller pieces for quicker melting.
Return the pasta and vegetables to the pot and mix them into the sauce.
Stir gently to coat everything evenly with the sauce.
Heat the mixture until warmed through, stirring frequently.
Avoid overheating to maintain the sauce's creaminess.
Serve the pasta warm, garnished with extra Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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