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Tossed Exotic Vegetables With Fusilli Pasta
Tossed Exotic Vegetables With Fusilli Pasta

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We hope you got insight from reading it, now let’s go back to tossed exotic vegetables with fusilli pasta recipe. To cook tossed exotic vegetables with fusilli pasta you need 31 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Tossed Exotic Vegetables With Fusilli Pasta:
  1. You need 1/4 cup chopped green capsicum
  2. Provide 1/4 cup chopped yellow bell pepper
  3. Provide 1/4 cup chopped red bell pepper
  4. Get 1/4 cup chopped carrot
  5. You need 1/4 cup chopped baby corn
  6. Use 1/4 cup chopped beans
  7. Take 1 cup broccoli florets
  8. Get 1 tsp olive oil
  9. Provide 1 tsp butter
  10. Prepare 1 tbsp finely chopped garlic
  11. Use 1 tsp oregano
  12. Take 1 tsp chilli flakes
  13. Prepare 1/2 tsp italian seasoning/mixed herbs
  14. You need to taste Salt
  15. Get 1/2 cup fusilli pasta
  16. Get Water as required to boil the pasta
  17. Prepare 1 tsp butter
  18. You need 1 tsp olive oil
  19. Get 1 tbsp finely chopped garlic
  20. Take 1/4 cup finely chopped onions
  21. Provide 1 cup freshly pureed tomatoes
  22. Prepare 2 tbsp tomato sauce
  23. Take 1 tsp oregano
  24. You need 1 tsp chilli flakes
  25. Take 1/2 tsp italian seasoning/mixed herbs
  26. You need to taste Salt
  27. Take 2 tbsp cream
  28. You need 1/4 cup milk
  29. You need 2 tbsp finely chopped sweet basil
  30. Use Some grated processed cheese
  31. Take Basil leaves for garnishing
Instructions to make Tossed Exotic Vegetables With Fusilli Pasta:
  1. Boil carrot, beans, baby corn and broccoli separately, until becomes soft
  2. Heat oil in a kadai and put garlic, saute for a minute, then add all the vegetables and roast for 5 minutes
  3. Then add butter and mix well, when butter melts completely then add oregano, chilli flakes, mixed herbs and salt
  4. Roast them for 3 - 4 minutes and it is ready to serve
  5. Boil water in a big vessel and add pasta, salt and oil, cook them till 80% only
  6. Then strain them in a big strainer and refresh them in cold water
  7. Heat butter in a pan and add garlic, saute for a minute, then add onions
  8. Saute for 2 minutes, then add tomato puree, cook until all the moisture evaporates
  9. Then add tomato sauce, oregano, chilli flakes and mixed herbs, mix nicely
  10. Then add cream and cook until it merges well
  11. Then add pasta and salt, mix gently
  12. Now add milk and mix nicely, cook for 2 minutes, in the end add chopped basil and switch off the gas
  13. Take out the pasta in a serving bowl and garnish with grated cheese and basil leaves
  14. Serve both the dishes in a tray, enjoy

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