Fusilli And A Creamy Vegetables Sauce

Another recipe for light but creamy pasta. A combination of a classic basil tomato sauce and a creamy vegetable one brings more flavour and sweetness into the scene. I paired this pasta with grilled shrimps but grilled turkey or chicken breast strips will work just fine. And yes, some grated parmesan cheese over the top.

The recipe

Peel the carrots, parsley and the onions, and chop them in small dice pieces.

Also peel the garlic cloves.

Add them in a pot or caserole, cover with water, add a pinch of salt, bring to a boil then lower the heat and let the liquid simmer for about 30 minutes. When ready let it chill for about 10 minutes, then add the vegetables in a blender with about 100 ml of liquid and blend about a minute at medium low speed until you have a golden creamy sauce. Put the sauce back in the pot or casserole and keep it hot on low heat.

Meanwhile in another casserole add a table spoon of olive oil, the finely chopped garlic cloves and a pinch of salt, mix well and let the oil absorb the garlic flavour for about 5 minutes. Add the tomato juice and half a teaspoon of dried and minced basil leaves. Bring it to a boil, then lower the heat and let it simmer until it reduces at half of its initial volume.

After both sauces are ready, mix them in a 1 to 1 ratio (or 50-50%), and keep the resulting sauce hot until you finish the pasta.

Boil the pasta according to the time on the package. While the pasta is boiling you can grill the shrimps . I used a cast iron grill and it took me about 5 minutes to grill them. Before adding then on the hot grill I season them with salt, pepper and a drizzle of olive oil and mix them well.

Last step is to combine the past and the creamy sauce. Add the sauce in small quantities until you like the consistency. Some grated parmesan cheese and a drizzle of olive oil will finish this pasta perfectly. Then you can place the grilled shrimps over the top or serve them separately.

Enjoy !