Fall Vegetables And Fusilli
|Fusilli||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Mushroom||2 Cup (32 tbs), quartered|
|Cubed zucchini||2 Cup (32 tbs)|
|Sweet red pepper||1 Large, diced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Dried basil/Dried thyme||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|Canned chickpeas||19 Ounce, drained|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes.
Drain and rinse under cold water; set aside.
Meanwhile, in large heavy saucepan, melt butter over medium heat; cook onions, garlic, carrots and celery for 5 minutes, stirring.
Add mushrooms, zucchini and red pepper; cook for about 5 minutes or until softened.
Stir in flour, mustard, thyme, salt and pepper; cook for 2 minutes, stirring.
Gradually stir in milk and stock; bring to simmer and cook, stirring, for 5 minutes or until thickened.
Add chick-peas and fusilli.
Taste and adjust seasoning.
Transfer to 13- x 9-inch (3 L) baking dish.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months.Thaw before continuing and add 10 minutes to baking time.)
Toss together cheese, bread crumbs and parsley; sprinkle over casserole.
Bake in 375Â°F (190Â°C) oven for about 45 minutes or until crusty on top and bubbling.