Pasta with Cheese and Vegetable Sauce
Cook pasta in plenty of salted boiling water until al dente. Rinse, trim and peel vegetables if necessary. Thinly slice carrots, separate broccoli into small florets and cut beans and peppers in fine strips. Cook broccoli, beans, carrots and peas in boiling salted water, 3-4 minutes. Rinse vegetables with cold water and drain.
Heat oil in a frying pan. Add flour and cook, stirring, until light brown (light roux). Gradually whisk in some of the broth until thickened and creamy. Add remaining broth and cream, bring to a boil and stir in spreadable cheese and vegetables. Cook about 10 minutes over low heat. Stir in Parmesan and season with salt and pepper. Add cooked pasta and toss with sauce to coat. Divide pasta among bowls and serve with Grissini, if desired.