Fusilli with carrots, and sesame

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  • Fusilli: 3 1/2 Cups
  • Olive Oil: 1 Wire
  • Sesame oil: 3 Tablespoons
  • Garlic cloves, crushed: 3
  • Shallots, without feet, and with the chopped leaves: 8 (may, in replacement, use spinach leaf frozen)
  • Soy sauce dark: 5 to 6 Tablespoons
  • Sesame seed, roasted: 3 Tablespoons


Put a large pan with water to the fire and let it bring to the boil. Join the fusilli with a drizzle of olive oil. Bake for 10 minutes, stirring occasionally, until the pastry is tender. Drain well and set aside.

To cut the carrots into chopsticks small, peel them with a stripper, and then continue to cut them with it.

Heat the sesame oil in a wok or large frying pan and add the garlic. Stir-fry 30 seconds, and then add the carrots. Cook for another 3-4 minutes, and then add the shallots, chopped (or spinach). Stir-fry for 2-3 minutes, stirring continuously.

Add the soy sauce, sesame seeds, and the fusilli. Cook for another 2 minutes and serve immediately.

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