Fusilli Tossed in Cabbage Chowder

Pasta dishes are, I guess, self explanatory! They taste awesome, satisfy your hunger pangs, keep you asking for more and are easy to cook. Here in this recipe, I have used a cabbage based sauce to toss in the spiral pasta, which is called Fusilli. The vegetable chowder can also be used like a sandwich spread, or rolled in a flat Indian bread like rotis or paranthas. The type of pasta used can be replaced by any other make to suit your preference.


Fusilli Tossed in Cabbage Chowder

  • Cabbage 450gm
  • Onions 55gm
  • Tomatoes 225gm
  • Green pepper 55gm
  • Cold water 590ml
  • Butter 30gm
  • Refined flour 30gm
  • Milk 300ml
  • Cheese 30gm
  • Paprika 1/8tsp
  • Red chilli flakes ¼ tsp
  • A few freshly crushed peppercorns
  • Salt to taste
  • Pepper a pinch (for boiling)
  • Fusilli (spiral pasta in different colours) 2 cups (use as per quantity required to toss in the sauce. As some prefer to have more quantity of sauce)


  • Wash and chop vegetables in strips. All the seeds must be removed from the green pepper and it should be rinsed well before chopping.
  • Put vegetables in a pan with water, salt and pepper. Bring to boil and simmer for about 15minutes.
  • Prepare a white sauce with butter, flour and milk. Ensure that no lumps are formed.
  • Add to the vegetable mixture.
  • Add cheese and paprika and stir until cheese is melted.
  • Boil pasta as per instructions and when done mix well in the above prepared sauce.
  • Sprinkle red chilli flakes and crushed peppercorns over the dish and toss well. Even out the spread to serve. Garnish with parsley.

Preparation Time: 45 minutes
Serves: 6

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