Ingredients
Fusilli Pasta
- 2 cup cooked choice of fusilli quinoa / whole wheat
Vegetables
- 1 cup broccoli
- 1/2 cup french beans
- 1/2 cup carrot with skin
- 1/2 cup fresh mushroom
- 1/2 cup mixed bell pepper
- 1/2 cup zucchini
- 1-2 sticks asparagus
- 1 clove garlic
- 1 tbsp celery
- Fresh basil leaves
Spices & herbs
- Himalayan salt
- Red chilly flacks
- Black pepper as per taste.
- 2 cups or more Alfredo (white sauce) sauce Get the detailed recipe of the sauce in the pasta recipes section
Garnishing
- Fresh basil leaves
- Dairy-free Parmesan cheese optional
Instructions
- Finger-cut the veggies.
- Finely chop celery & garlic.
- Prepare alfredo sauce as per the instructions; keep it aside.
- Boil the water (1 liter or more) and add fusilli to it.
- Cook till it looks ‘al dente’ ( “to the tooth”); it should not be overcooked.
- Steam all the veggies, keep them firm (undercooked/ half cooked)
Preparing the fusilli pasta
- Heat the big broad pan, dry roast the garlic and celery, cook for 2-3 minutes.
- Add steamed vegetables & fusilli, mix softly, add all the spices and herbs.
- Cook for a minute.
- Pour ready alfredo sauce over it, mix and cook for 2-3 minutes.
- Taste the salt & pepper flavors etc.
- Garnish with basil leaves & parmesan cheese (optional)
Notes
- Home-made sauce
- Oil-free
- Dairy-free
- With whole ingredients
Why so many veggies?
- Vegetables are an important part of a healthy diet.
- Variety is as important as quantity.
- No single vegetable provides all of the nutrients you need to be healthy.
- Eat plenty every day.️
- They help in lowering blood pressure.
- Reduce the risk of heart disease and stroke.
- Lower risk of eye and digestive problems.
- Have a positive effect on blood sugar.