New Update
| Main ingredients | Whole wheat fusilli pasta, Jumbo walnuts, Oats powder, Milk, Olive oil, Garlic, Yellow capsicum, Cherry tomatoes, Baby yellow tomatoes, Broccoli, Crushed black peppercorns, Red chilli flakes, Fresh basil leaves, Parmesan cheese |
| Cuisine | Fusion |
| Course | Noodles and pastas |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups boiled whole wheat fusilli pasta
- 15-20 Pro V Regal Jumbo Walnuts
- 2-3 tablespoons oats powder
- 1½ cups milk
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- ½ medium yellow capsicum, seeded and cut into triangles
- 8-10 cherry tomatoes, halved
- 8-10 yellow baby tomatoes, halved
- 8-10 broccoli florets, blanched
- Crushed black peppercorns to taste
- Salt to taste
- ½ teaspoon red chilli flakes
- 5-6 fresh basil leaves
- 2-3 tablespoons grated parmesan cheese + to sprinkle
- Fresh basil sprig for garnish
Method
- Boil sufficient water in a deep non-stick pan, add Pro V Regal Jumbo Walnuts and boil for 6-8 minutes.
- Drain, cool slightly and peel the walnuts. Transfer them into a grinder jar, add oats powder and milk and grind to a smooth sauce.
- Heat another non-stick pan. Strain the ground mixture directly into it and cook for 3-4 minutes.
- Heat olive oil in a non-stick wok, add garlic and sauté till golden brown.
- Add yellow capsicum, cherry tomatoes, yellow baby tomatoes, broccoli, crushed black peppercorns and salt and mix well. Add fusilli pasta and mix well.
- Add the walnut sauce, mix well and cook for 2-3 minutes.
- Add red chilli flakes. Tear basil leaves roughly and add to the pan. Add parmesan cheese and mix well.
- Transfer into a serving plate, sprinkle some more parmesan cheese, garnish with basil sprig and serve hot.
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