200 g (7oz) fusilli pasta <br />
50 g (2oz) frozen peas <br />
1 tbsp olive oil<br />
1 large onion, finely chopped <br />
1 garlic clove, crushed <br />
1 small yellow pepper, cut into strips <br />
100 g (4 oz) small broccoli florets <br />
1 medium courgette <br />
125 ml (4 1/2 fl oz) creme fraiche<br />
125 ml (4 1/2 fl oz) vegetable stock <br />
75 g (2 1/2 fl oz) Parmesan, grated, plus extra to serve (optional) <br />
6-8 medium-ripe tomatoes, skinned, deseeded and chopped <br />
salt and freshly ground black pepper <ol>
<li>Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet and add the peas 4 minuted before the end of the cooking time. Drain the pasta and peas</li>
<li>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.</li>
<li>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.</li>
<li>Add the drained pasta, courgette and peas and toss together.</li>
<li>Serve with extra Parmesan to sprinkle on top if you wish.</li>
</ol>
Vegetable Fusilli
Quick and easy to make, can incorporate any vegetables you have in the fridge
