Ingredients
1 cup white sauce
1 cup red sauce
1 cup green sauce
1/2 cup chopped mushrooms
1 red capsicum, cut into stripes
1 very small broccoli
800 gm. Fusilli
3 tbsp. mixed herbs (rosemary, thyme, oregano and basil)
2 tbsp. tomato sauce
1 tbsp. grated cheese
3 tbsp. fresh garlic paste
½ cup milk
3 tbsp. olive oil
Method
Boil 10 cups of water with salt. Add fusilli to boiled water
and cook for 7-8 minutes or till it is tender.
Drain the water and spread the fusilli on to a tray. Divide
it into 3 equal parts.
Heat a pan, add 1 tbsp. olive oil and fry the mushrooms and
1 tbsp. garlic paste, on high flame for 3-4 minutes.
Pour milk, white sauce and 1 tbsp. mixed herbs and bring the
mix to a boil.
Add one portion of fusilli to this sauce, mix well and turn
off the stove.
Heat another pan, pour 1 tbsp. olive oil and add 1 tbsp.
garlic paste, tomato sauce, red sauce and chopped red capsicum and fry for 2
minutes on high flame. Add grated
cheese, 1 tbsp. mixed herbs and add another portion of cooked fusilli to this
sauce, mix well and turn off the stove.
Heat 1 tbsp. Olive oil in another pan and fry broccoli
florets and 1 tbsp. garlic paste. Add 1 tbsp. mixed herbs and green sauce and
cook till the sauce thickens. Add the last portion of cooked fusilli to it, mix
well and turn off the stove.
Place all the three colour pastas on a serving plate as per
your imagination.
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