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Fall Vegetables And Fusilli

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  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 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 375°F (190°C) oven for about 45 minutes or until crusty on top and bubbling.

Recipe Summary

Difficulty Level: 
Main Dish

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Fall Vegetables And Fusilli Recipe