Mustard Seed Tomato Curry Fusilli with Leafy Greens and Queso Fresco

Name: Mustard Seed Tomato Curry Fusilli with Leafy Greens and Queso Fresco
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 pkg. (340 g) Catelli Whole Grains Rotini; 1/4 (60 mL) cup Canola oil; 1 (15 mL) tbsp whole cumin seeds; 2 (10 mL) tsp whole mustard seeds; 1 (15 mL) tbsp ground turmeric; 1/2 (3 mL) tsp chili flakes; 2 (30 mL) tbsp garlic, peeled and coarsely minced; 1 (250 mL) cup Coconut milk; 2 (500 mL) cups pureed tomato (canned diced tomato pureed) *see chefâs tips; 8 (2 L or 140 g) cups assorted leafy greens (spinach, kale, mustard etc.) washed and spun well to dry; 2 (500 mL) cups queso fresco cheese, diced into a half-inch dice *see chefâs tips; 1 (250 mL) cup green onions, thinly sliced; salt and black pepper to taste

Family Friendly Healthy Vegetarian Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

10 minutes

Servings

4 servings

Catelli Whole Grains Rotini

Ingredients

4 servings

1 pkg. (340 g) Catelli Whole Grains Rotini

1/4 (60 mL)Canola oil

1 (15 mL)whole cumin seeds

2 (10 mL)whole mustard seeds

1 (15 mL)ground turmeric

1/2 (3 mL)chili flakes

2 (30 mL)garlic, peeled and coarsely minced

1 (250 mL)Coconut milk

2 (500 mL)pureed tomato (canned diced tomato pureed) *see chefâs tips

8 (2 L or 140 g)assorted leafy greens (spinach, kale, mustard etc.) washed and spun well to dry

2 (500 mL)queso fresco cheese, diced into a half-inch dice *see chefâs tips

1 (250 mL)green onions, thinly sliced

salt and black pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.

Step 2

In a large pot or frying pan, heat canola oil over medium heat. Add cumin and mustard seeds and cook until fragrant (30 seconds to 1 minute). Add turmeric, chili flakes and minced garlic. Cook for about 1-2 minutes, stirring continuously, until garlic is tender and fragrant.

Step 3

Add in pureed tomato and coconut milk and bring to a simmer. Cover pot with lid and cook on low heat for 5 minutes

Step 4

Cook fusilli according to package directions.

Step 5

While pasta cooks, add washed leafy greens to the sauce and stir well to wilt greens.

Step 6

Drain pasta well and add to the sauce. Add diced queso fresco and sliced green onions and stir well.

Step 7

Add salt and pepper to taste; serve immediately.