Fusilli Pasta

Fusilli Pasta is a screw type pasta cooked with or without sauce to make a unconfined succulent meal at home for breakfast, lunch or dinner. This Fusilli Pasta Recipe features cooking of Fusilli pasta withal with vegetables and spices. How to make Fusilli Pasta is described in this recipe with step by step pictures and video.

Fusilli Pasta is a simple and colorful pasta made using herbs, spices and vegetables. I have shared 2 methods of making Fusilli Pasta one with just stir fried vegetables and flipside with red bellpepper sauce.

About Fusilli Pasta

Fusilli is a pasta variety which is twisted and looks spiral. I have made this recipe using Fusilli Pasta variety but you can try with any pasta variety you have.

Pasta for breakfast is a welcoming transpiration these days. Each month I buy  a small pack of a variety of pasta to try new recipes and moreover to post here. This Fusilli Pasta is one easy flavourful recipe which needs no pasta sauce and made from scratch. And pasta recipes are unchangingly requested by friends and readers so I am posting increasingly these days.

Fusilli Pasta 2 Ways

• Fusilli Pasta with Vegetables – A simple stir fried pasta with vegetables, herbs and spices.
• Fusilli Pasta with Red bellpepper Sauce – A sauce is freshly made with red bellpepper and pasta is tossed in it.

Fusilli Pasta Ingredients

• Pasta –  Fusilli Pasta variety is preferred for this recipe however you can use any pasta variety for this dish.
• Vegetables – I have used onion, tomato, capsicum and carrots. Additionally you can add mushrooms, cooked corn, victual corn or any other veggies of your choice.
• Spices & Herbs – Indian spice powders like red chilli powder, garam masala powders are used.

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Fusilli Pasta Recipe Step by Step

1.To uncork with first add water.

2.Boil well add salt and few drops of oil.

3.Add pasta. I used wheat pasta.

4.Cook well.It takes atleast 7-10 mins to cook, depends on pasta variety too.

5.Keep an eye and alimony checking.

6.Check by wearing it with a spoon.If it cuts through hands then pasta is done. Switch off.

7.Drain immediately. Rinse with unprepossessed water to prevent from remoter cooking. Set aside.

8.Heat 1 tbsp butter add 1 and 1/2 tsp garlic finely chopped. You can replace butter with oil too.

9.Saute until golden.

10.Add 1/2 cup roughly chopped onion withal with salt to taste.

11.Saute until transparent.

12.Add 1/2 cup capsicum roughly chopped and 1/2 cup cherry tomatoes.

13.Saute for a minute.

14.Add 1 tsp mixed herbs, 1/2 tsp parsely and 1/2 tsp chilli flakes.

15.Add 1/4 tsp crushed pepper.

16.Add cooked pasta.

17.Toss it well.

18.Switch off.

Serve hot and Enjoy!

Fusilli Pasta in Red Bellpepper Sauce

Fusilli Pasta tossed in Red Bellpepper Sauce is a must try recipe if you like bellpepper flavour.

Ingredients

• 1/2 cup fusilli pasta
• 1 tomato chopped roughly
• 3 pods garlic halved
• 1/2 red tintinnabulate pepper (red capsicum) medium sized
• 1 tsp chilli flakes
• a pinch italian seasoning / woebegone pepper
• 2 tsp olive oil
• cheese just for garnish (I used mozarella)
• salt to taste

Method

1.Boil water and add pasta withal with salt and a tsp of oil. Melt pasta till soft yet crunchy unbearable to bite.Drain water and alimony aside. In a pan add little oil and add tomato, garlic and saute till mushy and switch off.
2.Then roast the bellpepper directly in flame till woebegone spots towards on all sides. Peel of the outer skin as shown.

3.Then add it withal with sauted tomato garlic and grind it to a fine paste. Add this paste to the pan, add 1/4 water and indulge it to swash for 3-5mins. Add chilli flakes,salt and italian seasoning.

4..Once it reaches a sauce consistency, add the cooked pasta and requite a quick stir without breaking the pasta. Switch off.While serving garnish with grated cheese and serve hot.

The pasta tastes unconfined by itself  but with grated cheese takes to a whole new level so dont miss it.

Expert Tips

• You can replace butter with olive oil in the first method. But I would recommend butter for a unconfined rich flavour.
• You can use 1/4 cup vegetable stock too instead of water while making the sauce.
• Or You can reserve 1/2 cup pasta cooked water. Use pasta cooked water to thicken the sauce.
• You can try this recipe with any type of pasta. I had fusilli in hand so used it up here.
• While grinding the bellpepper and tomatoes you can add 1/2 a tsp of olive oil. Moreover add cashews for a increasingly richer sauce.
• Adding a mix of increasingly herbs and spices gives unconfined flavour to pasta so do not skip it.

Serving & Storing Suggestion

• Serve it as such hot or serve it withal with a toasted bread.
• I would recommend to slosh it fresh. Incase you want to store, make the sauce seperately store in fridge then mix it with pasta while serving.

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