Fusilli Pasta with Spicy Coriander Sauce

Yields6 Servings
 500 g Bio XXI Andean Fusilli
 250 g Mayonnaise
 70 g Coriander (fresh)
 50 g Butter
 300 g Parmesan Cheese
 150 g Gouda Cheese
 50 g Thick Cream
 2 Garlic Cloves
 2 Pickled Jalapenos
 Salt & Pepper to taste
1

Cook the Bio XXI pasta according to the instructions on the box (8-12 minutes) but remove it from the heat just before al dente.

2

While the pasta cooks, rinse all vegetables.

Pick the Coriander leaves from the stems (and set aside the leaves for garnish) and peel the garlic cloves. Drain and cut the Jalapenos in half and de-seed them.

Put the Coriander stems, garlic and Jalapenos in a blender with a little water and blend until you have a thick semi-liquid sauce.

TIP: Add or remove Jalapenos to your preferred spiciness.

3

Grate both cheeses.

4

Pour the Coriander mix, the grated cheeses and the Mayonnaise into a bowl and mix until you get a semi-liquid sauce.

Salt and Pepper to taste.

Add more water if needed.

5

Heat up a sauce pan (large enough for the sauce and the pasta) and add the butter and cream and let it simmer until it thickens.

Add the pasta and mix carefully so you don't break the pasta.

Remove from the heat and you are ready to dish!

6

Garnish the past and plates with the Coriander leaves and enjoy a simple and tasty meal!

Ingredients

 500 g Bio XXI Andean Fusilli
 250 g Mayonnaise
 70 g Coriander (fresh)
 50 g Butter
 300 g Parmesan Cheese
 150 g Gouda Cheese
 50 g Thick Cream
 2 Garlic Cloves
 2 Pickled Jalapenos
 Salt & Pepper to taste

Directions

1

Cook the Bio XXI pasta according to the instructions on the box (8-12 minutes) but remove it from the heat just before al dente.

2

While the pasta cooks, rinse all vegetables.

Pick the Coriander leaves from the stems (and set aside the leaves for garnish) and peel the garlic cloves. Drain and cut the Jalapenos in half and de-seed them.

Put the Coriander stems, garlic and Jalapenos in a blender with a little water and blend until you have a thick semi-liquid sauce.

TIP: Add or remove Jalapenos to your preferred spiciness.

3

Grate both cheeses.

4

Pour the Coriander mix, the grated cheeses and the Mayonnaise into a bowl and mix until you get a semi-liquid sauce.

Salt and Pepper to taste.

Add more water if needed.

5

Heat up a sauce pan (large enough for the sauce and the pasta) and add the butter and cream and let it simmer until it thickens.

Add the pasta and mix carefully so you don't break the pasta.

Remove from the heat and you are ready to dish!

6

Garnish the past and plates with the Coriander leaves and enjoy a simple and tasty meal!

Fusilli Pasta with Spicy Coriander Sauce
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