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Ingredients 16 items

  • For Cream Sauce:
  • 1 tablespoon butter
  • 1 tablespoon Olive oil
  • 3 cloves Garlic
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 2 cups Cream, 35%
  • 1 cup Mozzarella cheese
  • 3 cup Parmesan cheese
  • 1 packet Farfalle
  • 8 cups Water
  • 5 medium Spring onion
  • 2 cups Broccoli florets
  • 3 small Zucchini
  • 1 packet white mushrooms
  • 2 tablespoons fresh parsley

How to prepare

  1. In a sauce pan, melt Butter, add Olive Oil, sauté Garlic on medium heat until soft but not browned.
  2. Add Hot Water, MAGGI Chicken Stock, Cream, Mozzarella Cheese and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
  3. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
  4. Add Vegetables to the Pasta and pour the sauce over the Pasta and Vegetables mixture.
  5. Cook on low heat for 10 minutes, until the vegetables are tender.
  6. Place cooked pasta on a large platter, and garnish with chopped Parsley leaves.

Nutritional informations

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