Ingredients
Creamy One POt
Pasta
3 cups spiral/fusilli pasta 4 cups water 1 cup cream 1 stock cube (chicken or vegetable) 1 clove garlic, crushed or 1 tsp. garlic paste 1 bunch asparagus, trimmed, cut in half or 1 bunch baby broccoli, trimmed, cut into shorter lengths
½ cup frozen peas Grated parmesan, to serve Optional extras: Finely grated zest and a squeeze of lemon juice, a handful of baby spinach or chopped parsley
Directions 1. Combine pasta, water, cream, stock cube and garlic in Universal 4.2 Qt. Stockpot. Bring to the boil. Cook on a gentle boil for 8 minutes, or until pasta becomes tender and liquid has reduced. 2. Add asparagus and peas, simmer extra 2-3 minutes, or until tender and liquid has reduced to a coating sauce. 3. Season with salt and pepper and serve with parmesan and optional lemon.
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