Veggie And Herb Pasta

by Everchanging Gardener

in Pasta

“Lot’s of thyme and mushrooms give this pasta a real rich flavour.”

INGREDIENTS
  • 500 grams fusilli
  • 4 – 6 cloves garlic, minced
  • 4 green onions, chopped
  • 1 carrot, chopped
  • 2 cups mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons olive oil
  • 1/4 cup chicken broth
  • 4 tablespoons fresh thyme
  • 1 teaspoon dried thyme
DIRECTIONS
  1. Cook pasta al dente.
  2. In large saucepan, cook on low garlic, onions, carrot, mushrooms and red pepper until softened, about 5 to 8 minutes.
  3. Add mushrooms and thyme. Cook on medium high for 3 to 4 minutes.
  4. Add chicken broth, simmer 5 minutes.
  5. Mix with pasta, add more olive oil if desired.

YIELD: 4-6 servings

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