Vegetable Medley Pasta Side Dish

• 1 cup uncooked medium pasta shells
• 1 package (16 ounces) frozen cut green beans
• 1 tablespoon cornstarch
• 3/4 cup chicken broth
• 3 tablespoons butter
• 1-1/2 teaspoons Dijon mustard
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1 can (4-1/2 ounces) whole mushrooms, drained
• 1 small tomato, chopped

1. In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.
2. Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.

pasta shells, green beans, cornstarch, chicken broth, butter, mustard, basil, garlic, mushrooms, tomato

Taken from www.tasteofhome.com/recipes/vegetable-medley-pasta-side-dish/ (may not work)