Broccoli And Mushroom Pasta

Broccoli 1 floret
200gm mushrooms sliced
Tomatoes 3 nos.
Onions chopped 2 nos.
Green chillies chopped 4-5 nos.
60gm green beans, trimmed and halved
2 tbsp sliced black olives
60gm green peas
Garlic 3-4 cloves, minced
1 tbsp butter
Salt as per taste
4 tbsp olive oil
300gm fusilli pasta
1/4 cup grated Parmesan cheese

In a large wok bring water to boil, then add salt to it and pour the fusilli into it and let it cook. In the meantime, heat olive oil in a deep pan and add chopped garlic and onions to it. Keep stirring till the onions are nicely caremalized, and then add the tomatoes and mushrooms together (all the greens and the mushrooms should be boiled before cooking).

Add some salt and cook till the tomatoes finely blend with the remainder of the mixture and the mushrooms are soft and crunchy. Finally add the broccoli, green peas, green chillies, green beans, and black olives. You could add a dollop of butter soon after and keep stirring. Make sure you don’t break the broccoli florets in doing so. Add salt again if you feel the need. You can also add some chilli flakes if you like your sauce hot.

All along keep checking on your pasta whether or not it is cooked. Then drain the water from the pasta and add it to the vegetable sauce. Stir rigorously in medium heat till the sauce forms a nice coat over the pasta. Sprinkle oregano and give it one last stir. Take it out of the fire, and set it in a serving dish. Finally, dust Parmesan over it, and your dish is good to go.

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