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FUSILLI PASTA TOPPED WITH VEGGIES

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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.