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Fusilli & Vegetables In Creamy Sauce

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Ingredients
  Cooked fusilli 2 Cup (32 tbs) (Spiral Pasta)
  Garlic 2 Clove (10 gm), sliced
  Red chili flakes 2 Teaspoon
  Broccoli florets 1⁄4 Cup (4 tbs), blanched
  Green asparagus 1⁄4 Cup (4 tbs), cut into 25 mm. 1 inch pieces and blanched
  Baby corn 1⁄4 Cup (4 tbs), cut into thin slices and blanched
  Carrots 1⁄4 Cup (4 tbs), cut into 25 mm. 1 inch pieces and blanched
  Milk 1 Cup (16 tbs)
  Fresh cream 1⁄2 Cup (8 tbs)
  Cheese 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon (Preferable Olive Oil)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1 In a pan, heat the oil.
2 Add the garlic and saute for a few seconds.
3 Add the chili flakes and stir for one minute.
4 Mix in all the vegetables and stir fry for another minute.
5 Blend in the milk, cream, cheese and salt and cook until it comes to a boil.
6 Add in the fusilli and pepper.
7 Cook for another 2 minutes until the fusilli is evenly coated with the sauce.

SERVING
8 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Party
Cook Time: 
35 Minutes
Servings: 
2

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