Vegetables With Fusilli in Thai Sauce

Name: Vegetables With Fusilli in Thai Sauce
Yield: 6 servings
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

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

Prep: 15 min
Cooking: 6 min - 10 min

Yields 6 servings

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

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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.