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Fusilli with vegetable and parmesan mixture

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Ingredients for 4 servings:

  • 400 g fusilli
  • 200 g pak choi
  • 200 g zucchini
  • 1 spring onion(s)
  • 1 clove(s) garlic
  • 1 tsp dried Italian herbs
  • e.g. salt and pepper
  • 1 cup of sour cream (150 g)
  • 100 g Parmesan
  • 3 corner(s) of cream cheese
  • 1 handful of arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the pasta in salted water until al dente. Trim and dice the bok choy, spring onion, and zucchini. Heat olive oil, sauté the spring onion, Italian herbs, and garlic, and add the vegetables. Briefly fry, add the processed cheese and sour cream, and let stand briefly. Season with salt and pepper. Transfer the pasta to a baking dish, sprinkle with Parmesan cheese, pour the vegetable and cheese mixture over it, and toss to combine. Preheat the oven to 200°C (400°F) and bake the casserole for 15 minutes. Garnish with arugula to serve.

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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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