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| Main Ingredients | Penne pasta, Quinoa fusilli pasta |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 21-25 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 3/4 cup penne pasta, boiled
- 3/4 cup quinoa fusilli pasta, boiled
- 1 1/2 cups white sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1/2 small red capsicum, chopped
- 1/2 small green capsicum, chopped
- 10-12 broccoli florets,blanched
- 2-3 tablespoons corn kernels,blanched
- 4 chicken sausages
- Salt to taste
- 1/2 teaspoon red chilli flakes
- A pinch of dried oregano
- Crushed black peppercorns to taste
- 2 tablespoons grated processed cheese
- Black pepper powder to sprinkle
Method
- Heat oil in a non-stick pan. Add garlic and sauté well. Add red and green capsicums, broccoli and corn kernels, mix and sauté for 1-2 minutes.
- Roughly chop sausages and add along with salt, chilli flakes, oregano and mix well.
- Add penne and fusilli and toss well. Add white sauce, mix well and cook for a minute. Add crushed peppercorns and mix well.
- Garnish with cheese, sprinkle some pepper powder and serve hot.
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