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.
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Prep Time:
10 minutes
Cook Time:
45 minutes
Makes:
2 portions (double all ingredients for 4)
Not Suitable for Freezing
Ingredients
- 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
