Beer Cheese Pasta Sauce

Beer Cheese Pasta Sauce


  • 2 medium carrots, sliced
  • 1 small zucchini, chopped
  • 1 cup skim milk
  • 3 Tbsp flour
  • 1/4 cup light beer
  • 3/4 cup reduced fat sharp cheese
  • 8 ounces pasta (rotini, spaghetti)


Yield: 4 servings. Shred cheese. Cook pasta according to package directions.Meanwhile in a small sauce pan cook carrots, covered in a small amount of water for 6 minutes. Add zucchini and cook covered for 3 minutes more. Drain vegetables; set aside. Shake milk and flour in a screw top jar. Add mixture to sauce pan. Cook over medium heat until bubbly and thickened add beer and heat through. Remove pan from heat and add shredded cheddar cheese. Stir until cheese is just melted. Add cooked vegetables to cheese sauce. Season to taste with pepper. Serve over hot cooked pasta.

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