Easiest Way to Make Perfect Tossed Exotic Vegetables With Fusilli Pasta

Tossed Exotic Vegetables With Fusilli Pasta. Add the vegetables and any pan juices to the sausage in the. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm. While pasta is cooking, heat oil in a large skillet over medium-high heat.

In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. This light fresh gluten free pasta recipe will quickly become a summer favorite! You can have Tossed Exotic Vegetables With Fusilli Pasta using 31 ingredients and 14 steps. Here is how you cook it.

Ingredients of Tossed Exotic Vegetables With Fusilli Pasta

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

A couple weeks ago I was polishing off a whole watermelon a week all by myself. It was the only thing that would settle my stomach for a while. Remove from oven and set aside. Bring a pot of water to a boil.

Tossed Exotic Vegetables With Fusilli Pasta step by step

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.

Add pasta and cook until al dente, according to package directions. Long pasta can be hand-rolled or made with an extruder, but many types of short pasta (not all) have to be made with an extruder to create their unique shapes. Fusilli Pasta with spinach tomatoes and mushrooms! Make this quick and delicious, easy weeknight dinner! In an effort to clean out the refrigerator and use up a lot of leftover vegetables, I threw this fave pasta dish together.