Fusilli Primavera in Cream Sauce with Broken Chili

VERONICA CAMPOS
An easy and delicious recipe. Ideal for socializing with friends or as a side dish for a dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 200 grams fusilli pasta, From Luigi La Moderna
  • 1/4 onions, small, finely chopped
  • 3 cloves garlic, finely chopped
  • 6 tablespoons olive oil
  • 1/2 green bell peppers, cut into cubes
  • 1/2 red bell peppers, cut into strips
  • 1 carrot, grated
  • 6 button mushrooms, sliced
  • 1 broccoli
  • 250 milliliters whipping cream
  • 3 tablespoons cow's milk
  • 1 tablespoon chicken broth
  • 1/2 teaspoons árbol chile, broken
  • salt, to taste
  • pepper, to taste
Preparation
30 mins
20 mins
Low
  • Put 2 liters of water in a saucepan. When it comes to a boil, add 2 tablespoons of salt and the Fusilli pasta. Cook al dente (11 to 13 mins). Set aside.
  • In a saucepan, fry the garlic and onion in olive oil over medium heat until translucent.
  • Add the green and red bell peppers and fry for approx. 5 mins. Add the carrot and broccoli and cover the saucepan. Let it cook on low heat for 3 mins.
  • Add the mushrooms, cream, and milk. Mix very well and add the granulated consomme. Bring to a boil over medium heat and add the broken chili. Season with salt and pepper to taste. Boil for approx. 5 more mins.
  • Adjust seasoning and remove from heat.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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