FUSILLI PASTA RECIPES VEGETARIAN RECIPES

Steps:

• In a large saucepan melt the butter and add onions, garlic, carrots& celery.
• cook for 5 minutes.
• Add mushrooms, zucchini& red pepper, cook 5 minutes.
• Stir in the flour, mustard, thyme salt& Pepper.
• Cook for 2 minutes stirring.
• Gradually stir in the milk and stock.
• Bring to a simmer, stirring until thickened about 5 minutes.
• Add Chick peas and fusilli, adjust seasoning.
• Put in a 13x9 oven proof dish.
• You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it.
• Toss together the cheese, bread crumbs and parsley.
• Put on top of casserole.
• Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.

Steps:

• Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
• Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
• Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.