Vegetables With Fusilli in Thai Sauce

Crisp, crunchy veggies cooked in a lightly spiced Thai style sauce.

  • Prep: 15 min
  • Cooking: 6 min - 10 min
Yields 6 servings
vegetables with fusilli in thai sauce

Ingredients

  • 2 carrots diagonally sliced
  • 2 tbsp (30 mL) butter
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 broccoli cut into florets
  • 1 cup (250 mL) snowpeas
  • 1 cup (250 mL) mushrooms quartered
  • Sauce
  • 1 cup (250 mL) 35 % cream
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) hot chili sauce
  • 1 tbsp (15 mL) grated fresh ginger
  • 1 tbsp (15 mL) fresh coriander finely chopped
  • 2 green onions finely chopped
  • 1 clove garlic minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 lb (450 g) fusilli pasta cooked

Preparation

Sauté carrots in butter for 2 min. Add remaining vegetables and sauté a further 2 min.

In a small bowl mix together cream and cornstarch; stir until smooth. Set aside.

Add remaining sauce ingredients to vegetables except fusilli. Cook for 2 min. Gradually stir in cream mixture; bring to a boil, stirring constantly. Simmer for 1 min. Pour vegetable mixture over cooked fusilli, serve immediately.

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Nutrition

Nutritional Information

per serving
Energy: 496 Calories
Protein: 13 g
Carbohydrate: 68 g
Fat: 19 g
Fibre: 5 g
Sodium: 276 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 84 mg
Vitamin A: 87 % / 870 mcg
Folate: 82 % / 180 mcg
Vitamin C: 148 % / 89 mg
Thiamin: 38 % / 0.5 mg