Fusilli Pasta in Broccoli Mascarpone Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy

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  • 1 cup - whole wheat Pasta, boiled according to the packet instructions
  • For the Sauce; 1 can of organic crushed Tomatoes
  • few Garlic cloves
  • 1 - Onion
  • fresh Basil, handful chopped
  • 3 tbsp - Mascarpone Cheese
  • Salt and Pepper
  • 1 tbsp - Fresh Cream
  • 1/2 cup - Grated Broccoli
  • 1 tbsp - Butter
  • For Garnishing: 1 tsp - Pine Nuts
  • 1 tbsp - Grated Parmesan Cheese

How to Make Fusilli Pasta in Broccoli Mascarpone Sauce

  • Cook pasta according to the package directions.
  • Drain it.
  • Reserve at least a cup of the pasta in cooking water.
  • The starch from the pasta in the water will help thicken your sauce.
  • In the same pot, melt 1 tbsp of butter on medium heat.
  • Chop the garlic cloves very finely.
  • Add garlic to the melted butter and cook for about 3 minutes until they become soft but ensure they don't turn brown.
  • Add the chopped onion and saute till it turns brown.
  • Add basil leaves and tomatoes and cook it for 2-3 minutes after covering it.
  • Stir while cooking.
  • Combine grated Broccoli and cook for 2-3 minutes.
  • Next, pour in mascarpone cheese and the cream, stirring frequently until it becomes smooth.
  • Add the pasta water until you have the desired thickness of the sauce.
  • Add the parmesan cheese, salt and pepper.
  • Keep stirring at a low flame for the next 2 minutes.
  • Turn off the flame.
  • Add the pasta and toss it to coat evenly.
  • Sprinkle with 2 tbsp of finely chopped chives for the final touch.
  • Recipe courtesy: UK Rasoi