Creamy Green Vegetables Fusilli

fusili with green vegetables

What :

  •    Tri color Fusilli – 200 gm
  •    Asparagus
  •    Broccoli
  •    Mangetout
  •    Garden Peas – 1/2 cup
  •    Butter – 1 tbsp
  •    Vegetable stock -3 tbsp
  •    Double Cream – 4 tbsp
  •    Parsley (finely chopped) – tbsp
  •    Salt
  •    Pepper Powder
  •    Crushed Pepper
  •    Red Chilli Flakes
  •    Feta Cheese

How :

–   Trim the asparagus, cut broccoli into small florets.

–   Sprinkle some salt, toss & steam cook asparagus, broccoli, mangetout. (do not overcook). Once cooked, run under cool water & drain.

–   Meanwhile, cook the pasta according to the instructions given. run under cool water & drain.

–   In a pan, heat butter & add the vegetable stock / water.

–   Add salt, pepper powder, crushed pepper & chilli flakes; check the seasoning.

–   Add the drained green vegetables along with peas. Cook for a minute.

–   To the above, add the cream; add, finely chopped parsley & give a good stir.

–   Add the drained pasta. Crumble the feta into this.

–   Carefully mix, so that the veggies remain intact.

–   Serve either hot or cold.

*  Measurement of veggies is deliberately avoided as it could be increased or decreased as wanted.


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