Sour Cream Fusilli

Adapted from James Barber, The Urban Peasant. It's quick, easy, nutritious, and a family favourite.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 2  cups  fusilli (or rotini)
• 2 -3  green onions, minced
• 5 -6  garlic cloves, minced
• 1⁄2 green pepper (optional)
• 7  mushrooms, sliced
• 1⁄2 cup peas
• 8  basil leaves, chopped
• 3  tomatoes, chopped
• 5 -6  sun-dried tomatoes, chopped
• 1  cup sour cream (regular or light)
• 2  tablespoons olive oil
• 4 -5  capers (optional)
•  parmesan cheese, grated (sprinkled on top, at serving time)
•  salt or  pepper

Directions

1. Cook fusilli in salted boiling water, approximately 10 minutes. While fusilli is cooking, prepare vegetable mixture on stove.
2. Saute white parts of onion in olive oil.
3. Add garlic and salt.
4. Add green peppers. Cook until tender.
5. Add mushrooms, peas, and fresh tomatoes. Cook until tender.
6. Add sundried tomatoes, capers, green parts of green onions, and basil leaves. Cook until soft, but not mushy.
7. Add sour cream. Heat until warm.
8. Fold fusilli into sour cream vegetable mixture.
9. Serve with sprinkle of parmesan cheese and pepper.