Fusilli Gorgonzola

Recipe Type : Italian                                                                 Yield: 4  
Preparation Time: 10 mins                                                       Cook Time: 20 mins

Ingredients:
2 cups of uncooked fusilli pasta
1/4 cup of pine nuts (dry fried for 2 mins)
200g Gorgonzola cheese
2 garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper powder
1/2 tsp crushed red pepper
2 slices sun-dried tomato (optional)
1 tbsp butter
1 tbsp Parmigiano- Reggiano cheese
1/2 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/2 cup of milk or cream
10 cups water
5 cauliflower florets
1 carrot
5 broccoli florets
3 mushrooms
3 basil leaves
1 tsp salt

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 7 cups of water and salt. Bring to boil.
2. Now add uncooked fusilli pasta. Cook it for 8 mins. Don't cook pasta fully (it should cook 3/4th  only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final Cooking Method:
1. Heat a sauce pan. Add 4 cups of water. Bring to boil. Now add broccoli florets, cauliflower florets, and carrot. Cook for 2 mins. Sieve out all water.
2. Heat another sauce pan. Add butter. Add chopped garlic. Fry for 2 mins. Now add all ingredients (Parmigiana- Reggiani cheese, milk, dried oregano leaves, Gorgonzola cheese, dried thyme leaves, black pepper powder,crushed red pepper, onion powder, and garlic powder). Cook for 5 mins. Adjust the sauce thickness by adding milk or water.

3. Add 3/4 cooked pasta. Mix well. Cook for 2 to 3 mins.
4. Add dry fried pine nuts, chopped basil leaves, chopped mushrooms and cooked vegetables. Cook for 2 more mins.