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

Servings: 4

Serving size: 1 Serving

Amount per serving (Calories ): 570

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	24g	37%
Saturated Fat	8g	40%
Trans Fat	0g	% Value not available
Cholesterol	35mg	12%
Sodium	1370mg	57%
Total Carbohydrate	70g	23%
Dietary Fiber	9g	39%
Soluble Fiber	2g	% Value not available
Sugars	8g	% Value not available
Protein	17g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	10%
Calcium	Value not available	20%
Iron	Value not available	25%
Potassium	840mg	24%
Thiamin	Value not available	35%
Riboflavin	Value not available	25%
Niacin	Value not available	30%
Vitamin B6	Value not available	25%
Vitamin B12	Value not available	0%
Pantothenic Acid	Value not available	15%
Phosphorus	Value not available	25%
Magnesium	Value not available	20%
Zinc	Value not available	10%
Manganese	Value not available	60%
Selenium	Value not available	90%
Copper	Value not available	20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.