Friday, June 17, 2011

Mixed Vegetable and Mushroom Pasta

Ok so here is the pasta recipe. It's really VERY simple. In fact, you can improvise and create any kind of flavour ….it all depends on the individual taste really. 

I used the tri-colored Fusilli pasta…those curly spring looking ones. The only reason why I used it was because there was half a packet left from previously. I kind of like the look of them. The colour faded after boiling though :( 

For vegetables, I used bell peppers, mushrooms, baby corn and cherry tomatoes. You can add or omit any vegetable, depending on your taste. As for the sauce, again, to suit your taste. You can omit the cream cheese spread if you do not like a cheesy taste to it. This recipe is enough for 4 persons.

Mixed Vegetable and Mushroom Pasta
  • 300 gm Boneless Chicken fillet/breast cut into small bite sizes.
  • 1/3 packet boiled Fusilli Pasta
  • Cherry Tomatoes halved
  • Few Baby Corn - Sliced
  • 1 yellow onion thinly sliced
  • 3 cloves Garlic - optional, but I cannot resist gives such a beautiful flavour.
  • 1 cup fresh white button champignon mushrooms - stems removed and halved
  • 1 can champignon button mushrooms - halved
  • 1 Green Bell Pepper, 1 Yellow Bell Pepper, 1 Red Bell Pepper - Cut into bite size squares - I used half each though because the ones I had were huge! Oh, did I mention my inner child loves colourful food?
  • 1-2 tabsp Kraft Easy Cheese Spread - any soft or light one will do
  • 1 packet Campbell's Instant Wild Mushroom Soup Mix - 1 box has 3 packets in it…i used only one. You can substitute with can soup.
  • 1 cup water - The amount is really up to you whether you want the pasta mixed in immediate sort or if you prefer lots of gravy to serve separately as a topping for the cooked pasta. 1 used 1 cup because I mixed the cooked pasta in.
  • Salt and Pepper to taste
  • 1-2 tabsp  olive oil


  1. Heat oil in pan and saute half the onions and garlic lightly for a minute or two…do not wait till the onions go limp.
  2. Add in the chicken and when it's almost cooked, add in mushrooms and cook for a further 3 mins - the idea is to saute fast and not overcook anything….we want the flavor to come out yet to keep them looking good.
  3. Add the water, cheese cream and the powdered wild mushroom mix. Stir till well mixed and almost to a boil.
  4. Add all other vegetables and balance of onion and mix well. Pepper and salt to taste.
  5. Turn off the stove. Serve it separately as a sauce topping for pasta or add in your cooked pasta and mix well and serve immediately. 




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