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Recipe of Fusilli Primavera in Cream Sauce with Broken Chili

Fusilli Primavera in Cream Sauce with Broken Chili

30 mins
20 mins
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An easy and delicious recipe. Ideal to live with friends or as an accompaniment at a dinner.
Learn more about VERONICA CAMPOS


3 portions
  • 200 grams fusilli pasta, From Luigi La Moderna
  • 1/4 onions, girl, 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 mushrooms, sliced
  • 1 broccoli
  • 250 milliliters whipping cream
  • 3 tablespoons milk
  • 1 tablespoon chicken broth
  • 1/2 teaspoons Chile de árbol pepper, broken
  • salt, to taste
  • black pepper, to taste


Put 2 lts of water in a saucepan. When it breaks the boil, add 2 tablespoons of salt and Fusilli pasta. Cook al dente (11 to 13 mins). Reserve.
In a saucepan fry in olive oil, garlic and onion over medium heat until nicotine.
Add the green and red bell pepper and fry for about 5 mins. Add the carrot and broccoli and cover the pan. Leave on low heat for 3 mins.
Add mushrooms, cream and milk. Mix well and add the granulated broth. Let it boil over medium heat and add the broken chili. Season with salt and pepper to taste. Boil approx. 5 mins more.
Rectify seasoning and remove from heat.


In a semi-dish, serve the hot portion and garnish with a sprig of rosemary or parsley.


It is important to moderate the fires for a correct cooking of the vegetables and to prevent the pasta from drying out. You can substitute the fusilli for penne or your favorite pasta.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Georgina Rodriguez
28/04/2019 12:14:43
Grasias x compartir su reseta me salio riqisima

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