VEGETABLE FUSILLI PASTA 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:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft, about 10 minutes. Add pancetta (or ham) and cook, stirring, for 3 minutes, then add eggplant, bell peppers and zucchini. Season with salt. Cook, stirring, until the vegetables start to soften, about 3 minutes. Add tomatoes and crushed red pepper. Raise heat to medium-high and cook, stirring often, until the tomatoes collapse and begin to form a sauce, about 10 minutes.
• Pour in water, cover, reduce heat to maintain a bare simmer and cook until the vegetables are tender, about 10 minutes. Check occasionally, adding a little more water if needed to achieve a saucelike consistency. Taste and season with salt and pepper.
• Meanwhile, cook fusilli in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the sauce and cheese and toss well. Serve immediately on warm plates.