Fall Vegetables And Fusilli Recipe
Ingredients
3 cups fusilli (about 1/2 lb/250 g) 750 mL
1/4 cup butter 50 mL
1 cup chopped onions 250 mL
4 cloves garlic, minced
1-1/2 cups i diced carrots 375 mL
1 cup chopped celery 250 mL
2 cups quartered mushrooms 500 mL
2 cups cubed zucchini 500 mL
1 large sweet red pepper, diced
1/4 cup all-purpose flour 50 mL
2 tsp dry mustard 10 mL
2 tsp dried thyme or basil 10 mL
1-1/2 tsp salt 7 mL
1/2 tsp pepper 2 mL
2 cups milk 500 mL
1-1/2 cups vegetable stock 375 mL
1 can (19 oz/540 mL) chick-peas, drained
2 cups shredded Cheddar cheese 500 mL
1-1/2 cups soft bread crumbs 375 mL
1/2 cup minced fresh parsley 125 mL
Directions
In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes.
Drain and rinse under cold water; set aside.
Meanwhile, in large heavy saucepan, melt butter over medium heat; cook onions, garlic, carrots and celery for 5 minutes, stirring.
Add mushrooms, zucchini and red pepper; cook for about 5 minutes or until softened.
Stir in flour, mustard, thyme, salt and pepper; cook for 2 minutes, stirring.
Gradually stir in milk and stock; bring to simmer and cook, stirring, for 5 minutes or until thickened.
Add chick-peas and fusilli.
Taste and adjust seasoning.
Transfer to 13- x 9-inch (3 L) baking dish.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months.Thaw before continuing and add 10 minutes to baking time.)
Toss together cheese, bread crumbs and parsley; sprinkle over casserole.
Bake in 375°F (190°C) oven for about 45 minutes or until crusty on top and bubbling.
Drain and rinse under cold water; set aside.
Meanwhile, in large heavy saucepan, melt butter over medium heat; cook onions, garlic, carrots and celery for 5 minutes, stirring.
Add mushrooms, zucchini and red pepper; cook for about 5 minutes or until softened.
Stir in flour, mustard, thyme, salt and pepper; cook for 2 minutes, stirring.
Gradually stir in milk and stock; bring to simmer and cook, stirring, for 5 minutes or until thickened.
Add chick-peas and fusilli.
Taste and adjust seasoning.
Transfer to 13- x 9-inch (3 L) baking dish.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months.Thaw before continuing and add 10 minutes to baking time.)
Toss together cheese, bread crumbs and parsley; sprinkle over casserole.
Bake in 375°F (190°C) oven for about 45 minutes or until crusty on top and bubbling.
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