Monday, December 2, 2013

Fusili with baked vegetables and cream sauce



One of those feel good pasta dishes, with a lot of fresh seasonal veggies, looking bright and colorful, perfect for the endless 'December -summer' days in Mumbai. In fact it does look like Summer on a plate!

For the baked veggies you need: (You can use any vegetable you like and any amount)
Zucchini thinly sliced, one red onion, one yellow bell pepper chopped and broccoli florets,
3-4 garlic cloves,
and a handful of dried herbs- (rosemary, thyme and chives/ oregano)

For the sauce you need:
1 cup of milk
2 teaspoons butter
chopped parsley
grated garlic (2 cloves)
grated parmesan (1/2 cup)

So mix all the veggies, garlic and herbs in a bowl with a generous amount of good olive oil and a little salt. Spread them out on the baking tray and pop it in the oven for about 15-20 minutes at 180 dec C. You might need to stir them once in between.


For the sauce, whisk the butter and milk, parmesan, garlic and chopped parsley. Sauce done.

While the veggies are in the oven, we get the pasta cooking in boiling water ( it takes about 10-15 minutes), till al dente. Drain the pasta and reserve about half a cup of the starchy pasta water.

In a pan, pour in the sauce, a little pasta water and the pasta and simmer till the sauce thickens, becomes sticky and coats the pasta evenly. Add the baked vegetables and stir.

Serve hot with a dusting of fresh parmesan.