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8 oz Pasta (bow-ties or ribbed)

3 T Margarine, divided

1 T Unbleached Flour

1/2 c Vegetable stock

3/4 c Milk

1/2 c Grated Cheddar cheese (2 oz)

1/2 c Grated Parmesan cheese(2 oz)

1 T Chopped fresh parsley

1 t Basil

1/4 t Paprika

1/4 t Black Pepper

2 c Broccoli florets

1 x Med sweet red pepper,chopped

1 c Sliced Mushrooms (3 oz)

2 x Scallions, sliced

Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.