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Pasta Stirfry


350 g pasta shapes
2 tablespoons olive oil
1 red pepper; seeded and chopped
175 g button mushrooms; sliced
10 asparagus spears; trimmed and sliced
8 baby sweetcorn; sliced lengthways
2 cloves garlic; crushed
salt and freshly ground pepper
4 tablespoons single cream
3 sprigs fresh oregano; finely chopped

Yield: 4 servings

Cook pasta according to instructions, drain and keep warm. Heat the oil in a pan and fry vegetables for 4 minutes, add the garlic and seasoning.

Turn down the heat and add the cream. Add the pasta and stir well. Heat for 3 minutes and serve garnished with oregano




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.