8 oz Pasta (bow-ties or ribbed)
3 tb Margarine, divided
1 tb 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 tb Chopped fresh parsley
1 ts Basil
1/4 ts Paprika
1/4 ts Black Pepper
2 c  Broccoli florets
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.