This dinner we made out of crudités leftovers from our party. The asparagus spears and green beans had already been blanched, so this came together in the time it took to boil the pasta water. My basic approach was this:
Saute onion and garlic in olive oil/ Add red pepper flakes and fresh thyme/ Stir in white wine/ Add a pat or two of butter/ Sprinkle a little bit of flour/ Add liquid (mostly milk, some light cream, and a dash of mushroom water)/ Stir in veggies: asparagus, green beans, red bell pepper, chopped reconstituted mushrooms, frozen peas/ Dump veggies and sauce into drained al-dente-cooked pasta/ Stir until sauce is absorbed by pasta/ Serve and top with parm cheese for those willing.
It was very good!