Fall Vegetables and Fusilli

Author: Canadian Living

Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.

  • Portion size 8 servings


  • 3 cups fusilli pasta
  • 1/4 cup butter
  • 1 cup chopped onion
  • 4 cloves garlic
  • 1 1/2 cup diced carrots
  • 1 cup chopped celery
  • 2 cups quartered mushrooms
  • 2 cups cubed zucchinis
  • 1 sweet red pepper
  • 1/4 cup all purpose flour
  • 2 teaspoons dry mustard
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1 1/2 cup vegetable stock
  • 2 cups milk
  • 1 can drained chick peas
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley


In large pot of boiling salted water, cook fusilli for about 8 minutes or until tender but firm. Drain, rinse under cold running water and set aside. Meanwhile, in large heavy saucepan, melt butter over medium heat. Cook onions, garlic, carrots and celery for 5 minutes, stirring.

Add mushrooms, zucchini and red pepper; cook for about 5 minutes longer or until softened. Stir in flour, mustard, thyme, salt and pepper; cook for 2 minutes, stirring. Gradually add stock, stirring, and milk to make creamy sauce. Bring to simmer; cook for 5 minutes. Add chick-peas and fusilli. Taste and adjust seasoning. Transfer to 13- x 9-inch (3 L) baking dish. (Dish can be made ahead, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months. Thaw before continuing and add 10 minutes to baking time.)

In bowl, toss together cheese, bread crumbs and parsley. Sprinkle over casserole. Bake in 375°F (190°C) oven for about 45 minutes or until crusty on top and bubbly.

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Fall Vegetables and Fusilli