Vegetable Fusilli
This vegetable fusilli pasta dish is quick and easy to prepare for a mid-week dinner and you can incorporate any leftover vegetables you have in the fridge.
Nut-free
Vegetarian
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Ingredients
200g fusilli pasta
50g frozen peas
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 small yellow pepper, cut into strips
100g small broccoli florets
1 medium courgette
125ml creme fraiche
125ml vegetable stock
75 g Parmesan cheese, grated, plus extra to serve (optional)
6 - 8 tomatoes, skinned, deseeded and chopped
Salt and freshly ground black pepper
50g frozen peas
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 small yellow pepper, cut into strips
100g small broccoli florets
1 medium courgette
125ml creme fraiche
125ml vegetable stock
75 g Parmesan cheese, grated, plus extra to serve (optional)
6 - 8 tomatoes, skinned, deseeded and chopped
Salt and freshly ground black pepper
Method
- Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet and add the peas 4 minutes before the end of the cooking time. Drain the pasta and peas.
- Heat the olive oil in a heavy-bottomed saucepan and saute the onion and garlic for 1 minute. Add the yellow pepper, broccoli and courgette and saute for about 8 minutes or until just tender.
- Stir in the creme fraiche and the vegetable stock. Bring up to the boil and reduce by a third. Add the Parmesan and season. Then add the tomatoes and simmer for 1 minute.
- Add the drained pasta, courgette and peas and toss together.
- Serve with extra Parmesan to sprinkle on top if you wish.
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