Fall Vegetables And Fusilli Recipe
Ingredients
| Fusilli | 3 Cup (48 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Chopped onions | 1 Cup (16 tbs) | |
| Garlic | 4 Clove (20 gm), minced | |
| Diced carrots | 1⁄2 Cup (8 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Mushroom | 2 Cup (32 tbs), quartered | |
| Cubed zucchini | 2 Cup (32 tbs) | |
| Sweet red pepper | 1 Large, diced | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Dry mustard | 2 Teaspoon | |
| Dried basil/Dried thyme | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Vegetable stock | 1⁄2 Cup (8 tbs) | |
| Canned chickpeas | 19 Ounce, drained | |
| Shredded cheddar cheese | 2 Cup (32 tbs) | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Minced parsley | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 475 Calories from Fat 158
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 10.9 g54.4%
Trans Fat 0 g
Cholesterol 57.6 mg19.2%
Sodium 604 mg25.2%
Total Carbohydrates 58 g19.2%
Dietary Fiber 7 g28%
Sugars 7.6 g
Protein 19 g37.4%
Vitamin A 61% Vitamin C 63.1%
Calcium 35% Iron 17.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
