Name: Vegetable Fusilli
Prep time: 15 min
Cook time: 15 min
Cuisine: Italian
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

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.

For more easy & delicious pasta recipe ideas, click here!

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

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.