1 brown onion <br />
100g crème fraiche <br />
150g fusilloni pasta <br />
80g garden peas <br />
1 garlic clove<br />
40g Italian hard cheese <br />
80g tenderstem broccoli <br />
2 tomatoes<br />
1 vegetable stock cube <br />
Butter <br />
Salt & pepper<br />
<ol>
<li>Boil a kettle. Meanwhile, peel and finely chop the <strong>onion. </strong>Peel and finely chop (or grate) the <strong>garlic </strong></li>
<li>Add the <strong>fusilloni</strong> to a large pot of plenty of <strong>boiled water </strong>with a large pinch of<strong> salt </strong>and bring to the boil over a high heat. Cook the<strong> fusilloni</strong> for 10 min</li>
<li>Heat a large, wide-based pan (preferably non-stick) with a knob of<strong> butter</strong> over a medium heat. Once melted, add the<strong> chopped onion</strong> with a pinch of <strong>salt</strong> and cook for 8 min or until it’s softened</li>
<li>Meanwhile, re-boil a kettle. Chop the te<strong>nderstem broccoli</strong> roughly. Dissolve the <strong>vegetable stock cube i</strong>n 150ml <strong>boiled water </strong></li>
<li>Once the <strong>fusilloni </strong>has been cooking for 10 min, add the <strong>garden peas</strong> and cook for a further 2 min</li>
<li>Meanwhile, grate the<strong> Italian hard cheese </strong></li>
<li>Once the<strong> peas</strong> have been cooking for 2 min, add the <strong>chopped Tenderstem broccoli</strong> and cook for a further 2 min or until everything is tender. Meanwhile, dice the <strong>tomatoes</strong></li>
<li>Once tender, drain the<strong> pasta</strong> and<strong> vegetables </strong></li>
<li>Add the <strong>garlic</strong> to the <strong>softened onion</strong> and cook for 1 min. Add <strong>vegetable stock</strong> and bring to the boil over a high heat. Once boiling, reduce the heat to low and add the <strong>drained pasta</strong>, <strong>vegetables and diced tomato</strong></li>
<li>Add the<strong> grated cheese</strong>, a generous grind of <strong>black pepper</strong> and 1/2 [all] the <strong>crème fraiche </strong></li>
<li>Give everything a good mix! Serve the <strong>super-fuel veggie fusilli</strong> in large bowls. Enjoy</li>
</ol>
Annabel’s Super-Fuel Veggie Fusilli
Need good food fast? This pasta veggie medley is easy to prepare and passes the taste test with flying colours. There’s no easier way towards your family’s 5-a-day, and with Annabel’s deliciously light cheese sauce, it’s a staple you’ll want to whip-up time and time again.
1 brown onion
100g crème fraiche
150g fusilloni pasta
80g garden peas
1 garlic clove
40g Italian hard cheese
80g tenderstem broccoli
2 tomatoes
1 vegetable stock cube
Butter
Salt & pepper
Method
Boil a kettle. Meanwhile, peel and finely chop the onion. Peel and finely chop (or grate) the garlic
Add the fusilloni to a large pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the fusilloni for 10 min
Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat. Once melted, add the chopped onion with a pinch of salt and cook for 8 min or until it’s softened
Meanwhile, re-boil a kettle. Chop the tenderstem broccoli roughly. Dissolve the vegetable stock cube in 150ml boiled water
Once the fusilloni has been cooking for 10 min, add the garden peas and cook for a further 2 min
Meanwhile, grate the Italian hard cheese
Once the peas have been cooking for 2 min, add the chopped Tenderstem broccoli and cook for a further 2 min or until everything is tender. Meanwhile, dice the tomatoes
Once tender, drain the pasta and vegetables
Add the garlic to the softened onion and cook for 1 min. Add vegetable stock and bring to the boil over a high heat. Once boiling, reduce the heat to low and add the drained pasta, vegetables and diced tomato
Add the grated cheese, a generous grind of black pepper and 1/2 [all] the crème fraiche
Give everything a good mix! Serve the super-fuel veggie fusilli in large bowls. Enjoy
