Fusilli with vegetable sauce

Name: Fusilli with vegetable sauce - Saveta P.
Ingredients: 1 onion; 1 celery stalk; 2 carrots; broth or tomato paste; a small glass of white wine

Pasta/Pizza - Fusilli with vegetable sauce by Saveta P. - Recipia

Today, I felt like making something quick with pasta and vegetables, so I chose a recipe I've made several times: fusilli with vegetable salsa. I like it because it doesn't require complicated ingredients, and the steps are easy to remember. I usually prepare it when I want to use up the vegetables I have in the fridge and make something filling without spending too much time in the kitchen. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 25 minutes Servings: 2 Difficulty: easy Recipe type: pasta with vegetables, light lunch or dinner Ingredients 1 onion 1 celery stalk 2 carrots tomato puree or paste (about 3-4 tablespoons, enough to cover the vegetables) a small glass of white wine (approx. 50 ml) olive oil (1-2 tablespoons, for sautéing) salt, pepper (to taste) hot pepper (optional, to taste) fusilli (the recommended amount on the package for 2 servings, usually 180-200 g) Preparation steps 1. Chop the onion, celery, and carrots as finely as possible. I put them all on a cutting board and dice them into small cubes so they cook quickly. 2. Heat a large skillet over medium heat, add the olive oil, and then the chopped vegetables. I let them sauté, stirring occasionally, until they become slightly soft and the onion turns translucent. 3. When the vegetables are sautéed, I pour the white wine over them. I let it cook for a few minutes until most of the wine evaporates to remove the alcohol taste. 4. I add the tomato puree or paste. I mix well and reduce the heat. I let the sauce simmer gently for about 20 minutes, stirring occasionally. If it reduces too much, I add a little water to prevent it from sticking. 5. I season with salt and pepper, tasting and adjusting as needed. If I feel like something spicier, I add a bit of chopped hot pepper. 6. Meanwhile, I bring a pot of water to a boil for the pasta. When it’s boiling, I add salt and the fusilli. I cook according to the package instructions, usually 8-10 minutes, until al dente. 7. I drain the pasta, reserving a tablespoon or two of the cooking water in case I want to thin the sauce a bit. 8. I mix the cooked pasta directly with the vegetable salsa or pour the sauce over the pasta, depending on my mood. I stir well to coat everything in the sauce. Why I make this recipe often It's the kind of dish I turn to when I want to use up some basic vegetables and prepare something quickly. It's perfect for busy days. It comes together fast, the ingredients are simple, and the flavor is balanced without much effort. Tips and variations Tips Chop the onion, celery, and carrots as finely as possible – they cook evenly and provide a nice texture to the sauce. If using tomato paste, it's more concentrated than puree, so you might want to add a little water to prevent the sauce from being too thick. Substitutions Celery can be omitted if you don't have it, or you can use a small piece of root parsley for flavor, but the taste will be slightly different. White wine can be replaced with a splash of lemon juice and a little water if you want a non-alcoholic version. Fusilli can be swapped with any other type of short pasta – penne, farfalle, or rigatoni work just as well. Variations You can add other vegetables if you have them on hand – for example, zucchini or bell peppers, diced small. If you want a green touch, add chopped parsley at the end. For an extra flavor boost, you can sprinkle grated Parmesan over the pasta, although it's not necessary in the basic version. Serving ideas Pasta with vegetable salsa is best served warm, right after cooking. It pairs well with a simple salad on the side. If you like, you can drizzle a little olive oil on top or add some freshly ground pepper. Frequently asked questions 1. What do I do if I don’t have white wine? You can skip it or replace it with a little lemon juice and water, just enough to have some liquid for the sauce. The taste will be slightly different, but it will still turn out well. 2. Can it be made without celery? Yes, you can omit the celery altogether, but the flavor will be a bit simpler. If you want, you can compensate with other root vegetables, but it’s not mandatory. 3. Can I use a different type of pasta? Sure, any short pasta works well with this sauce. Choose whatever you have at home or what you like. 4. How can I make the sauce spicier? Add chopped hot pepper right at the end, after tasting the sauce and adjusting the seasonings. 5. What do I do if the sauce is too thick? Add a little pasta water or plain water, a bit at a time, until you achieve the desired consistency. Nutritional values Approximately, for one serving: Calories: 320-370 Protein: 8-10g Fat: 5-7g (mostly from olive oil) Carbohydrates: 60-65g Values may vary depending on how much tomato puree or pasta you use. If you add Parmesan or extra oil when serving, the values will increase proportionally. Storage and reheating Pasta with vegetable sauce can be stored for a day in the fridge in a sealed container. However, don’t keep it longer, as the pasta continues to absorb the sauce and the texture won’t be the same. If you need to reheat, add a tablespoon of water and heat over low heat or in the microwave, stirring halfway through. It’s best enjoyed fresh.

Fusilli with vegetable sauce

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