Creamy Tomato Fusilli

During the summer I had a lot of free time on my hands. I am a traditional Irish cailín – red hair, blue eyes, blonde lashes and brows, pasty white skin with a pink hue. During the heatwave, spending time outdoors wasn’t top of my agenda.

I bought my camera back in March – a Canon EOS 1300D – I would highly recommend if you’re thinking of purchasing a camera for food photography. During the summer I cooked and baked most evenings, practicing my styling and photography and obviously enjoying great food.

Creamy Fusilli Pasta

Using simple ingredients, I created a pasta dish which I return to again and again. Italian-inspired, this dish is packed with fresh vegetables and sensational flavours.

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Creamy Tomato Fusilli

The creamy texture is lush. But guess what? There is no cream used in this recipe. By swapping cream for milk and cornflour, the calories and fat content of the dish are reduced.

Hope you enjoy! Amy x

Ingredients
75g fusilli
1 tbsp olive oil
30g asparagus, sliced lengthwise
8 cherry tomatoes, halved
1 garlic clove, thinly sliced
2 sprigs of fresh rosemary
Salt and pepper
1 tbsp cornflour
200ml milk
1 tsp sun-dried tomato pesto
25g spinach

Method
Preheat the oven to 190°C.

Cook the pasta in a saucepan of salted water according to packet instructions and set aside.

Toss the asparagus and cherry tomatoes with the olive oil, rosemary, garlic, salt and pepper. Transfer to a baking tray and roast in the preheated oven for 10-15 minutes.

Mix together the cornflour and 2 tbsp of milk to form a smooth paste. Combine with the remaining milk.

In the same saucepan that the pasta was cooked in, mix the drained fusilli with the cornflour mixture and heat until thickened, adding a splash of water if the pasta sticks to the saucepan.

When the vegetables are cooked, add them to the pasta along with the spinach. Season to taste
and serve with a drizzle of sun-dried
tomato pesto.