Fusilli and Vegetables In Creamy Sauce

by Tarla Dalal

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Another favourite recipe of pasta to please your guests with goodness of veggies like asparagus, broccoli, babycorn and carrots and the luxury of cream!

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 3 servings
Show me for servings

Ingredients

2 cups cooked fusilli
2 tbsp olive oil
2 garlic (lehsun) cloves , sliced
2 tsp dried red chillies flakes
1/4 cup blanched broccoli florets
1/4 cup asparagus, cut into 25 mm. (1") pieces and blanched
1/4 cup sliced baby corn , blanched
1/4 cup carrot , cut into 25 mm. (1") pieces , blanched
1 cup milk
1/2 cup fresh cream
1/4 cup grated processed cheese
salt to taste

Method

Heat the oil in a non-stick pan, add the garlic and sauté for a few seconds.
Add the chilli flakes and sauté for 1 minute.
Add all the vegetables, mix well and sauté for a minute.
Add the milk, cream, cheese and salt, mix well and cook till the mixture starts boiling.
Add the pasta and pepper, mix well and cook for more 2 minutes or till the pasta is evenly coated from all the sides.
Serve hot.

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