Fusilli & Vegetables In Creamy Sauce
|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)|
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.
8 Serve hot.