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Fusilli & Vegetables In Creamy Sauce Recipe
|Cooked fusilli||2 Cup (32 tbs) (Spiral Pasta)|
|Garlic||2 Clove (10 gm), sliced|
|Red chili flakes||2 Teaspoon|
|Broccoli florets||1⁄4 Cup (4 tbs), blanched|
|Green asparagus||1⁄4 Cup (4 tbs), cut into 25 mm. 1 inch pieces and blanched|
|Baby corn||1⁄4 Cup (4 tbs), cut into thin slices and blanched|
|Carrots||1⁄4 Cup (4 tbs), cut into 25 mm. 1 inch pieces and blanched|
|Milk||1 Cup (16 tbs)|
|Fresh cream||1⁄2 Cup (8 tbs)|
|Cheese||1⁄4 Cup (4 tbs)|
|Oil||2 Tablespoon (Preferable Olive Oil)|
Calories 847 Calories from Fat 272
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 113.6 mg
Sodium 555.7 mg23.2%
Total Carbohydrates 118 g39.4%
Dietary Fiber 2.9 g11.4%
Sugars 27.6 g
Protein 25 g50.6%
Vitamin A 82.1% Vitamin C 45.6%
Calcium 42.4% Iron 19.9%
*Based on a 2000 Calorie diet
1 In a pan, heat the oil.
2 Add the garlic and saute for a few seconds.
3 Add the chili flakes and stir for one minute.
4 Mix in all the vegetables and stir fry for another minute.
5 Blend in the milk, cream, cheese and salt and cook until it comes to a boil.
6 Add in the fusilli and pepper.
7 Cook for another 2 minutes until the fusilli is evenly coated with the sauce.
8 Serve hot.