Recipe: Appetizing Tossed Exotic Vegetables With Fusilli Pasta

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Interesting is not it, organic residing is a need no longer a choice. With a bit of luck you'll cash in on the article above. Now we come back to the tossed exotic vegetables with fusilli pasta recipe. To make tossed exotic vegetables with fusilli pasta you only need 31 ingredients and 14 steps. Here's the way to cook the recipe..

The ingredients needed to prepare Tossed Exotic Vegetables With Fusilli Pasta:

1. Use 1/4 cup of chopped green capsicum.
2. Use 1/4 cup of chopped yellow bell pepper.
3. Provide 1/4 cup of chopped red bell pepper.
4. Prepare 1/4 cup of chopped carrot.
5. Use 1/4 cup of chopped baby corn.
6. Prepare 1/4 cup of chopped beans.
7. Get 1 cup of broccoli florets.
8. Get 1 tsp of olive oil.
9. Use 1 tsp of butter.
10. Take 1 tbsp of finely chopped garlic.
11. Use 1 tsp of oregano.
12. You need 1 tsp of chilli flakes.
13. Prepare 1/2 tsp of italian seasoning/mixed herbs.
14. Prepare to taste of Salt.
15. Use 1/2 cup of fusilli pasta.
16. Get of Water as required to boil the pasta.
17. You need 1 tsp of butter.
18. Take 1 tsp of olive oil.
19. Use 1 tbsp of finely chopped garlic.
20. Get 1/4 cup of finely chopped onions.
21. Prepare 1 cup of freshly pureed tomatoes.
22. Take 2 tbsp of tomato sauce.
23. Prepare 1 tsp of oregano.
24. You need 1 tsp of chilli flakes.
25. Use 1/2 tsp of italian seasoning/mixed herbs.
26. Use to taste of Salt.
27. Provide 2 tbsp of cream.
28. You need 1/4 cup of milk.
29. Use 2 tbsp of finely chopped sweet basil.
30. Take of Some grated processed cheese.
31. Take of Basil leaves for garnishing.

Steps to make Tossed Exotic Vegetables With Fusilli Pasta:

1. Boil carrot, beans, baby corn and broccoli separately, until becomes soft.
2. Heat oil in a kadai and put garlic, saute for a minute, then add all the vegetables and roast for 5 minutes.
3. Then add butter and mix well, when butter melts completely then add oregano, chilli flakes, mixed herbs and salt.
4. Roast them for 3 - 4 minutes and it is ready to serve.
5. Boil water in a big vessel and add pasta, salt and oil, cook them till 80% only.
6. Then strain them in a big strainer and refresh them in cold water.
7. Heat butter in a pan and add garlic, saute for a minute, then add onions.
8. Saute for 2 minutes, then add tomato puree, cook until all the moisture evaporates.
9. Then add tomato sauce, oregano, chilli flakes and mixed herbs, mix nicely.
10. Then add cream and cook until it merges well.
11. Then add pasta and salt, mix gently.
12. Now add milk and mix nicely, cook for 2 minutes, in the end add chopped basil and switch off the gas.
13. Take out the pasta in a serving bowl and garnish with grated cheese and basil leaves.
14. Serve both the dishes in a tray, enjoy.

Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. I used an artisan fusilli as shown in the photos, but I'd recommend any short pasta such as fusilli While the pasta is cooking, heat two tablespoons of olive oil in a frying pan, season the shrimp with Continue to toss the pasta with the shrimp and sauce for another minute or two until it is piping hot. Drain the pasta and toss with the cream sauce, Parmesan, and chives. Marinated Artichoke Hearts: We vastly prefer canned artichoke hearts to the marinated type that come in small jars.

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