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Fusilli Pasta topped with Veggies

 

Hello everyone,  

I hope everyone is doing well.  I would like to thank everyone for the lovely comments and emails I received for my last post. 🙂  I am so sorry I was not able to respond earlier but I was contacted to work on a small project this week and it was  so exciting.  I had such a great time working again, it was so good to be out there in the working world…being unemployed really takes a toll…believe me!  But I do have another 2 day small project set up again for next week which I am happy about 🙂  this one involves food. 🙂

So, I am back with this wonderful pasta dish full of vegetables and cheeses. 🙂 Who doesn’t love pasta, I think I can say that most of us do and this one is one of those dishes that is prepared rather quickly,  To make things even easier here is a  tip, I usually have all the veggies chopped or diced from the previous day and placed in plastic bags, so this way all I have to do is boil the pasta and make my sauce. 🙂

Simple enough 🙂

FUSILLI PASTA TOPPED WITH VEGGIES

Ingredients
  

  • 350 grams Fusilli Pasta boiled
  • 1/2 Leek chopped
  • 100 gram Mushrooms chopped
  • 1 Red Bell Pepper chopped
  • 300 grams Vegetable Stock
  • 250 grams Cooking Cream
  • 1/4 cup Peas
  • 2 tablespoons Cream Cheese
  • 1 fresh Scallion chopped
  • Salt
  • Pepper
  • 1/4 cup Olive Oil

Instructions
 

  • Boil Fusilli Pasta as suggested on box.
  • Cut leek into four pieces and wash thoroughly.
  • Slice and chop into smaller pieces.
  • In a large skillet add olive oil, leek and simmer for 5 minutes.
  • Slice pepper
  • Toss pepper into skillet.
  • Slice mushrooms, toss into skillet.
  • Defrost peas before cooking.
  • Add peas and stir.
  • Pour vegetable stock and cooking cream, stir.
  • Add in 2 tablespoons of Cream Cheese…
  • Add pasta into skillet and cook until sauce has thickened. Once it’s ready add into a bowl and top with parmesan cheese and scallions.

 

 

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  1. Pingback: Fusilli Pasta topped with Veggies – The Militant Negro™

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