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FUSILLI PASTA IN A SIMPLE CORIANDER CREAM SAUCE

2007/09/16 / 7 Comments
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Julia Child

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A recipe I put together when the kids were ravenous, and the cupboard was bare!! I felt like ‘Old Mother Hubbard’, but this is now a regular feature with stir fried veggies, pan fried chicken, and a salad. A refreshingly different change, and a hit with the kids….

Ingredients:

Fusilli – 300gms
Cream – 200ml(25% fat)
Onion – 1 / chopped fine
Garlic – 4 cloves/ Chopped fine
Olive Oil- 2 Tbsp
Cheese – 3 Tbsp (I use whatever I have-Gouda,Cheddar…)
Coriander – 1 BIG bunch (leaves chopped up fine)
Salt and pepper to taste

Method:

  • Put the fusilli onto boil in plenty of salted water.
  • On the other stove, put the oil in a pan with the garlic and onions.
  • Allow to sweat for 2-3 minutes.
  • Pour in the cream and simmer gently till it bubbles.
  • Stir in the grated cheese, salt and pepper.
  • Now, put in ALL the coriander laves. They might appear to be too much, but these wilt in 2-3 minutes.
  • Keep stirring till the leaves wilt and impart a lovely green colour to the sauce. The flavours intensify as the sauce stands.
  • If required, add a little milk to get the correct consistency
  • ZATS IT!! Take it off the fire and wait for the pasta to be cooked till al dante.
  • Drain the pasta, pour the sauce over, mix in well..Voila! Its ready!!

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Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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