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Fusilli, Cauliflower and Cream Corn

Vegetarian
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-16
Fusilli, Cauliflower and Cream Corn
Catelli Tricolour Fusilli

Ingredients

  • 1 pkg (375 g) Catelli Tri-colour Fusilli
  • 24 cups (6 litres) water
  • 2 tsp (10 ml) salt
  • 2 cups (1/2 head) cauliflower florets
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 g) curry powder
  • 1 can (398ml) cream corn
  • 1 can (400ml) kidney beans
  • 1 red bell pepper, diced
  • 1 cup (250 ml) 10% cream
  • Garnish
  • 2 Roma tomatoes, diced
  • ¼ cup (10 g) chopped parsley
  • 2 tbsp (30 ml) olive oil

Cooking Steps

Step 1

Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.

Step 2

Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.

Step 3

Add the cream corn,kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.

Step 4

Add the cauliflower to the sauce and toss.

Step 5

In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly.Sprinkle on top of the pasta. Serve immediately.