Creamy Shells With Vegetables Recipe

About this recipe

A delightful pescatarian dinner featuring tender pasta shells, fresh vegetables, and a creamy, cheesy sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
• 200G All Things Butter Unsalted Butter
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 450G Northern Pasta Co. Fusilli, 450G
• - Schwartz Garlic Salt

Instructions

1. 1. Cook 250 g of fusilli in salted boiling water according to package instructions until al dente. Drain and set aside.
2. 2. In a large skillet, melt 1 stick of butter over medium heat. Add 1 cup of diced mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes) and sauté for 5-7 minutes until tender.
3. 3. Stir in 1/2 cup of grated Parmesan cheese and mix until melted and creamy.
4. 4. Add the cooked fusilli to the skillet and toss to coat evenly with the vegetable and cheese mixture.
5. 5. Season with 1/2 tsp of garlic salt or regular salt to taste. Serve warm and enjoy.