Creamy Fusilli with Vegetables

Creamy Fusilli with Vegetables
Servings: 4 Prep 5 mins Cook 20 mins


  • 3/4 pound fusilli pasta
  • 2 teaspoons olive oil
  • 2 green onions, sliced
  • 1 8 ounce package broccoli florets
  • 1 8 ounce package sliced mushrooms
  • 1 teaspoon garlic salt
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 2/3 cup grated Parmesan cheese
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon grated nutmeg

Make It

1. Bring a large pot of lightly salted water to a boil. Cook pasta 9 to 11 minutes, or until just tender.

2. While pasta is cooking, heat oil in large nonstick skillet over high heat. Add onion and broccoli, and cook, stirring, 2 minutes. Add mushrooms and 1/2 teaspoon garlic salt, and cook 3 to 4 minutes, or until lightly browned. Transfer vegetables to bowl and set aside.

3. In same skillet, melt butter over medium heat. With wire whisk, stir in flour and cook 2 minutes, or until lightly browned, stirring frequently. Whisk in about 1/2 cup milk to form a smooth paste. Gradually whisk in remaining milk and cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and stir in cheese, pepper, nutmeg, and remaining 1/2 teaspoon garlic salt. Simmer, stirring occasionally, 2 minutes.

4. Drain pasta and return to pot. Toss with sauce and vegetables. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 621, Fat, total (g): 20, carb. (g): 85, fiber (g): 5, pro. (g): 27, Percent Daily Values are based on a 2,000 calorie diet.