Grilled Veggies with Creamy Dijon Pasta

Name: Grilled Veggies with Creamy Dijon Pasta
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 4 teaspoons Montreal steak grill seasoning; 3 tablespoons vegetable oil; 1 leek, roots trimmed, tops removed; 1 large red bell pepper, halved, seeds removed; 6 oz portabella mushrooms, cleaned (about 3 medium); 1 small eggplant, cut into 1/2-inch slices; 1 cup Mountain High® lowfat plain yoghurt; 4 oz cream cheese, softened; 1/3 cup Dijon mustard; 1/2 cup fresh thyme, leaves removed; 8 oz uncooked cavatappi or radiatore (nuggets) pasta

1 Hour Prep1 Hour Total
4 Servings
570 Calories per Serving

Watch out! This veggie-intense pasta dish packs a big hit of flavor.

Ingredient List

Veggies

4 teaspoons Montreal steak grill seasoning
3 tablespoons vegetable oil
1 leek, roots trimmed, tops removed
1 large red bell pepper, halved, seeds removed
6 oz portabella mushrooms, cleaned (about 3 medium)
1 small eggplant, cut into 1/2-inch slices

Pasta and Sauce

1 cup Mountain High® lowfat plain yoghurt
4 oz cream cheese, softened
1/3 cup Dijon mustard
1/2 cup fresh thyme, leaves removed
8 oz uncooked cavatappi or radiatore (nuggets) pasta

Preparation

Heat gas or charcoal grill. Meanwhile, in small bowl, mix grill seasoning and oil. Cut leek in half lengthwise, and rinse to remove any dirt, taking care to keep leeks intact. Gently brush leek, bell pepper, mushrooms and eggplant with oil mixture; transfer to platter, and set aside.
In large bowl, beat yoghurt, cream cheese, mustard and half of the thyme leaves with whisk. Set aside.
Meanwhile, grill bell pepper on skin side until blackened. Grill on flesh side until tender. Place in bowl; cover with plastic wrap. Place leek, mushrooms, and eggplant slices on grill. Cover grill; cook 3 to 5 minutes on each side or until softened and marked with grill marks. Transfer to cutting board; cover with foil, and set aside.
Meanwhile, cook and drain pasta as directed on package, using salted water. Toss with yoghurt mixture; cover to keep warm.
Remove skin from bell pepper. Thinly slice leeks, mushrooms and bell pepper. Serve pasta topped with veggies. Sprinkle with remaining thyme; serve immediately.

Tips

For a little extra "umami" add 1 tablespoon Worcestershire sauce to the yoghurt mixture before tossing with the pasta.
The hearty flavors of this dish make it perfect to serve with thinly sliced grilled beef tenderloin or flank steak.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 24g 37%, Saturated Fat 8g 40%, Cholesterol 35mg 12%, Sodium 1370mg 57%, Potassium 840mg 24%, Total Carbohydrate 70g 23%, Dietary Fiber 9g 39%, Vitamin A 50%, Vitamin C 60%, Calcium 20%, Iron 25%, Vitamin D 2%, Vitamin E 10%, Thiamin 35%, Riboflavin 25%, Niacin 30%, Vitamin B6 25%, Folic Acid 50%, Vitamin B12 0%, Pantothenic Acid 15%, Phosphorus 25%, Magnesium 20%, Zinc 10%, Selenium 90%, Copper 20%, Manganese 60%

Nutrition Other (Amount per serving)

Calories 570, Calories from Fat 210, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 7g, Soluble Fiber 2g, Insoluble Fiber 7g, Sugars 8g, Protein 17g, Beta-Carotene 80%, Omega-3 1g, Carbohydrate Choice 4 1/2, Starch 4, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 2 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 4 1/2, Fruits 0c, Vegetables 2 1/4c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 2tsp