“Lot’s of thyme and mushrooms give this pasta a real rich flavour.”
INGREDIENTS
- 500 grams fusilli
- 4 – 6 cloves garlic, minced
- 4 green onions, chopped
- 1 carrot, chopped
- 2 cups mushrooms, chopped
- 1 red bell pepper, chopped
- 3 tablespoons olive oil
- 1/4 cup chicken broth
- 4 tablespoons fresh thyme
- 1 teaspoon dried thyme
DIRECTIONS
- Cook pasta al dente.
- In large saucepan, cook on low garlic, onions, carrot, mushrooms and red pepper until softened, about 5 to 8 minutes.
- Add mushrooms and thyme. Cook on medium high for 3 to 4 minutes.
- Add chicken broth, simmer 5 minutes.
- Mix with pasta, add more olive oil if desired.
YIELD: 4-6 servings