1/2 (16 oz.) pkg. cavatella or other pasta

1/2 c. (1 stick) butter
1 c. thinly sliced carrots
1 c. thinly sliced celery
1/2 c. broccoli flowerets
1/2 c. chopped green onions
1/4 c. all-purpose flour
1 tsp. diced oregano leaves
1/2 tsp. salt
2 tsp. prepared mustard
2 c. milk
1 1/2 c. grated sharp Cheddar cheese
1/2 c. sour cream
6 cherry tomatoes
2 tbsp. chopped parsley

Cook pasta as directed, drain.

Make Vegetable Cheese Sauce: In hot butter in 5-quart Dutch oven, over medium heat, saute carrot, celery, broccoli and green onion, about 5 minutes, stirring constantly. Remove from heat. Add flour, oregano, salt and mustard; stir until smooth. Add milk a small amount at a time.