Tossed Vegetables With Fusilli Pasta

Name: How to Make Tossed Vegetables With Fusilli Pasta | Easy & Delicious Tossed Vegetables With Fusilli Pasta Recipe
Total time: 15 min
Yield: 2
Cuisine: italian

#np26

prep time 15 Mins

cook time 15 Mins

chef Archana Bhargava

Step 1

Boil carrot beans baby corn and broccoli separately until it becomes a little soft

Step 2

Heat oil in a kadai and put garlic saute for a minute on low heat

Step 3

Then add all the vegetables and mix well

Step 4

Let them roast for 5 minutes then add butter When the butter melts completely then add oregano chilly flakes mixed herbs and salt and mix nicely

Step 5

Roast on high flame for 3-4 minutes and it is ready to serve

Step 6

Boil enough water in a big vessel

Step 7

When the boil starts then add little oil and salt and pasta

Step 8

When the pasta cooks 80% then strain it in a strainer and refresh under cold water

Step 9

Heat butter in a pan and add garlic and saute for a minute then add onion Cook for 2 minutes then add tomato puree

Step 10

Cook until the moisture evaporates Then add tomato sauce oregano chilli flakes mixed herbs and mix well

Step 11

Then add cream and mix nicely

Step 12

Then add pasta and salt and mix gently

Step 13

Now add milk and mix well

Step 14

Cook for 2 minutes then add chopped basil Switch off the gas it is ready to serve

Step 15

Take it out in a serving bowl and garnish with grated cheese and basil sprig

Step 16

In another bowl serve tossed vegetables

Calories 370 Kcal

Total Fat 7 g

Carbs 68 g

Protein 11 g

ESSENTIAL ITEMS

0.25 cup chopped green capsicum

0.25 cup chopped red bell pepper

0.25 cup chopped yellow bell pepper

0.25 cup chopped baby corn

0.25 cup chopped beans

0.25 cup chopped carrot

1 cup broccoli florets

1 tbsp finely chopped garlic

1 tbsp butter

1 tsp oil

1 tsp oregano

1 tsp chilli flakes

0.5 tsp mixed herbs

as per taste salt

0.5 cup fusilli pasta

as required water to boil the pasta

0.25 cup finely chopped onion

1 cup freshly pureed tomatoes

2 tbsp tomato sauce

1 tsp oregano

1 tsp red chilli flakes

0.5 tsp mixed herbs

2 tbsp cream

0.25 cup milk

2 tbsp finely chopped sweet basil

to garnish some grated processed cheese

to garnish a sprig of basil

Recipe by:

Archana Bhargava

61 Recipes

View Profile