Fusilli Alfredo with Mushroom Crostini and herbed vegetables

As the rains splash on my window, I yearn for something nice, hot and cheesy to satiate my appetite. It was then I decided to whip up this easy pasta dish! It’s one of my husband’s faves plus I had everything I needed in my pantry and fridge. This is my go to combination- a classic pasta dish that is fast, comforting and versatile…

Bellydriven's Fusilli Alfredo with Mushroom crostini and Herbed vegetables

Bellydriven’s Fusilli Alfredo with Mushroom crostini and Herbed vegetables

Ingredients
Pasta

  • 200g fusilli pasta

For the Alfredo sauce

  • 2 tablespoons butter
  • 2 tablespoon flour
  • 2 cups luke warm milk
  • Salt to taste
  • White pepper freshly ground
  • ½ cup grated cheddar cheese
  • 1 tablespoon parmesan cheese

For the crostini

  • 1 tablespoon butter
  • 2 finely chopped garlic cloves
  • 6-8 button mushrooms quartered
  • 2 tablespoon grated cheddar cheese
  • 2 slices of toasted baguette bread

For the herbed vegetables

  • 1 tablespoon olive oil
  • 1 teaspoon chilli flakes
  • 1 carrot, cut in diagonal rounds
  • 1 small onion quartered
  • 1 small capsicum, quartered
  • 1 small zucchini, cut in diagonal rounds
  • Salt, pepper and oregano to taste

 Method

For Pasta

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Reserve 1 cup of the pasta water and drain

For the Alfredo sauce

  • Melt the butter in a heavy bottomed pan
  • Stir in the flour and cook on a low flame until the flour cooks, but don’t let it brown
  • Add in the luke warm milk and continue to stir with a whisk as the sauce thickens. Bring the sauce to a boil
  • Add salt and pepper to taste and then cook for 2-3 minutes more
  • Then add the cheese and stir till the cheese completely melts
  • Remove from heat and reserve ½ cup of the sauce for the crostinis
  • Add the pasta to the rest of the sauce and return the pan to low heat. Add 2/3 cup of the reserved pasta water. Toss with tongs, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper if required.
  • Serve immediately, with a sprinkle of Parmesan cheese

For the Crostini

  • Heat 1 tablespoon of butter in a pan, add the garlic and let the flavors infuse
  • Drop in the mushrooms till the mushrooms are tender and there is no water left in the pan
  • Season the mushrooms with chilli flakes and oregano
  • Now add ½ cup of the reserved alfredo sauce and cook for a minute.
  • The crostini topping is ready
  • To assemble toast two slices of the baguette and smear the tops with the topping and grate some cheddar cheese

For the herbed vegetables

  • Heat 1 tablespoon of olive oil in a pan. Add a sprinkle of chilli flakes and then drop in the carrots sauté for half a minute and then add the zuchinni, capsicum and onions to the pan and sauté for 3-4 minutes
  • Season with salt, pepper and oregano
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