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Curry – Wholegrain – Fusilli with sauce 'Neapoletana'

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Ingredients for 3 servings:

  • 250 g whole-wheat pasta (fusilli)
  • salt water
  • 1 jar sweet and sour pickled corn cobs
  • 650 g vegetables of your choice (frozen)
  • 250 ml water
  • 1 jar tomato sauce (Neapoletana)
  • curry
  • marjoram
  • rosemary
  • Tabasco
  • Thyme
  • oregano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Own creation

Cut the baby corn into diagonal slices. Bring the salted water to a boil and cook the pasta until tender. Meanwhile, add the vegetables and 250 ml of water to a high heat and cook for about 5-7 minutes, then reduce the heat to low. Season with marjoram and rosemary. Add the baby corn first, then the tomato sauce, mix, and bring to a boil briefly. Season with Tabasco, thyme, and oregano. Season the drained pasta with curry powder and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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