Ingredients:
1. 150g of fusilli pasta
2. 40ml of olive oil
3. 1 big onion
4. 7 cherry tomatoes
5. 300g of cauliflower
6. 100g of broccoli
7. 1 dried red chilli
8. 1 teaspoon of crushed red pepper
9. 2 cloves of garlic
10. 5g of MasterFoods-Spaghetti Bolognese (contains basil, oregano, garlic, thyme, red bell peppers, parsley)
11. 10 leaflets of fresh basil
12. 6 pitted kalamata olives
13. Parmesan Cheese (to garnish)
Method:
1. Fill three-quarters of the large saucepan with water and bring it to a boil.
2. Add 150g of fusilli pasta and a pinch of salt to the boiling water.
3. Once the pasta is al dente, pour the contents of the saucepan into a strainer.
4. Rinse the pasta with cold running water and then add 2 to 3 teaspoons of olive oil into the cooked pasta. Keep it aside.
5. Cut the cauliflower and broccoli into small pieces and keep them in separate bowls containing water.
6. Boil water in another saucepan. Once the water starts boiling, put the cut cauliflower in until it starts to turn translucent. Strain the cauliflower and keep it aside.
7. Add the broccoli to the boiling water as well and keep it inside until the shade of green colour of the broccoli starts to change. Strain it and keep it aside.
8. Cut the onion into thin, long slices and chop the garlic.
9. Rinse and cut the cherry tomatoes vertically into halves.
10. Rinse and cut the pitted kalamata olives horizontally into halves.
11. Pluck 10 basil leaflets from the stalk and rinse them thoroughly.
12. Keep all the cut ingredients aside.
13. Pour 40ml of olive oil into the work and turn on the stove.
14. Once the oil is heated up, add the chopped garlic and 2.5g of the Spaghetti Bolognese herbs. Fry until garlic turns golden brown.
15. Add the sliced onion, dried red chillis (tore up into 3 pieces each) and the crushed red pepper. Fry until onion starts to turn golden brown.
16. Add the cauliflower and broccoli and fry.
17. Add half a teaspoon of salt.
18. Add the cooked pasta.
19. Toss and mix well until the pasta is hot enough. Turn off the fire.
20. Put the cut cherry tomatoes and pitted kalamata olives in, and add the remaining 2.5g of Spaghetti Bolognese herbs and mix.
21. Serve with parmesan cheese sprinkled on top.
1. 150g of fusilli pasta
2. 40ml of olive oil
3. 1 big onion
4. 7 cherry tomatoes
5. 300g of cauliflower
6. 100g of broccoli
7. 1 dried red chilli
8. 1 teaspoon of crushed red pepper
9. 2 cloves of garlic
10. 5g of MasterFoods-Spaghetti Bolognese (contains basil, oregano, garlic, thyme, red bell peppers, parsley)
11. 10 leaflets of fresh basil
12. 6 pitted kalamata olives
13. Parmesan Cheese (to garnish)
Method:
1. Fill three-quarters of the large saucepan with water and bring it to a boil.
2. Add 150g of fusilli pasta and a pinch of salt to the boiling water.
3. Once the pasta is al dente, pour the contents of the saucepan into a strainer.
4. Rinse the pasta with cold running water and then add 2 to 3 teaspoons of olive oil into the cooked pasta. Keep it aside.
5. Cut the cauliflower and broccoli into small pieces and keep them in separate bowls containing water.
6. Boil water in another saucepan. Once the water starts boiling, put the cut cauliflower in until it starts to turn translucent. Strain the cauliflower and keep it aside.
7. Add the broccoli to the boiling water as well and keep it inside until the shade of green colour of the broccoli starts to change. Strain it and keep it aside.
8. Cut the onion into thin, long slices and chop the garlic.
9. Rinse and cut the cherry tomatoes vertically into halves.
10. Rinse and cut the pitted kalamata olives horizontally into halves.
11. Pluck 10 basil leaflets from the stalk and rinse them thoroughly.
12. Keep all the cut ingredients aside.
13. Pour 40ml of olive oil into the work and turn on the stove.
14. Once the oil is heated up, add the chopped garlic and 2.5g of the Spaghetti Bolognese herbs. Fry until garlic turns golden brown.
15. Add the sliced onion, dried red chillis (tore up into 3 pieces each) and the crushed red pepper. Fry until onion starts to turn golden brown.
16. Add the cauliflower and broccoli and fry.
17. Add half a teaspoon of salt.
18. Add the cooked pasta.
19. Toss and mix well until the pasta is hot enough. Turn off the fire.
20. Put the cut cherry tomatoes and pitted kalamata olives in, and add the remaining 2.5g of Spaghetti Bolognese herbs and mix.
21. Serve with parmesan cheese sprinkled on top.
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