for cream sauce:
1 tablespoon butter
1 tablespoon olive oil or 15 ml
3 cloves garlic, finely chopped
½ cup water or 125 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
2 cups cream, 35% or 500 ml
1 cup mozzarella cheese or 100 g, grated
¾ cup parmesan cheese or 75 g
1 packet farfalle or 400 g, pasta
8 cups water or 2 liters
5 medium spring onion or 60 g, sliced
2 cups broccoli florets or 150 g
3 small zucchini or 150 g, cut into pieces
1 packet white mushrooms or 250 g, quartered
2 tablespoons fresh parsley, chopped
In a sauce pan, melt Butter, add Olive Oil, sauté Garlic on medium heat until soft but not browned.
Add Hot Water, MAGGI® Chicken Bouillon , Cream, Mozzarella Cheese and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Add Vegetables to the Pasta and pour the sauce over the Pasta and Vegetables mixture.
Cook on low heat for 10 minutes, until the vegetables are tender.
Place cooked pasta on a large platter, and garnish with chopped Parsley leaves.