A tasty quick vegetable pasta dish. The light cheesy sauce couldn’t be easier simply mix together some vegetable stock, crème fraiche and parmesan.
Vegetable Fusilli
- 5 Mins.
- 20 Mins.
- 4 Portions
Recipe Saved
Ingredients
200g fusilli pasta
100g broccoli florets
75g frozen peas
15g butter
1 onion, chopped
1 clove garlic, crushed
250ml vegetable stock
6 tbsp full fat crème fraiche
4 tomatoes, deseeded and diced
75g Parmesan cheese, grated (or vegetarian alternative)
salt and black pepper
100g broccoli florets
75g frozen peas
15g butter
1 onion, chopped
1 clove garlic, crushed
250ml vegetable stock
6 tbsp full fat crème fraiche
4 tomatoes, deseeded and diced
75g Parmesan cheese, grated (or vegetarian alternative)
salt and black pepper
Method
- Cook the pasta in boiling salted water according to the packet instructions.
- Steam the broccoli for 4 to 5 minutes or until just tender.
- Add the broccoli and peas 4 minutes before the end of the cooking time. Drain.
- Heat the butter in a deep frying pan. Add the onion and simmer for 5 minutes until soft. Add the garlic and fry for 1 minute.
- Add the stock and bring up to the boil.
- Add the pasta and vegetables, crème fraiche, tomatoes and cheese. Toss together over the heat for 1 to 2 minutes. Season to taste.
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