This sauce is very creamy and chock full of vegetables and colour. If you don’t have time to cut the vegetables small, simply chop them larger and let them cook a bit longer so they are soft throughout.

1 1/2 cups (375 mL) whole wheat macaroni or fusilli
2 tsp (10 mL) soft non hydrogenated margarine
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1/2 cup (125 mL) finely chopped red pepper
1/2 cup (125 mL) grated zucchini
2 tbsp (30 mL)) all purpose flour
2 cups (500 mL) skim milk
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp (2 mL) dried thyme leaves
1 cup (250 mL) shredded light old Cheddar cheese
1 tsp (5 mL) Dijon mustard
Pinch fresh ground pepper

1. In a pot, bring water to boil. Add macaroni and cook for about 6 minutes or until pasta is tender but firm. Drain well and set aside.
2. In a large saucepan, heat margarine over medium heat and cook onion and garlic for 1 minute. Add carrot, red pepper and zucchini and cook, stirring for about 5 minutes or until softened. Stir in flour and cook, stirring until flour is absorbed. Slowly pour in milk and thyme; stir until smooth. Cook, stirring for about 5 minutes or until starting to bubble. Stir in cheese, mustard and pepper. Remove from heat and stir until melted and smooth. Stir in cooked macaroni until well coated.