Vegetables With Fusilli and Thai Sauce

• 2 carrots, diagonally sliced
• 2 tablespoons butter
• 1 red pepper, chopped
• 1 green pepper, chopped
• 12 broccoli, cut into florets
• 1 cup snow peas
• 1 cup cremini mushroom, quartered
• 1 cup 35% cream
• 1 tablespoon cornstarch
• 1 tablespoon hot chili sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon finely chopped fresh coriander
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 lb fusilli, cooked

1. Saute carrots in butter for 2 minutes.
2. Add remaining vegetables and saute a further 2 minutes.
3. In a small bowl mix together cream and cornstarch; stir until smooth and set aside Add remaining sauce ingredients to vegetables, except fusilli.
4. Cook, vegetables and sauce ingredients for 2 minutes.
5. Gradually stir in cream mixture; bring to a boil, stirring constantly.
6. Turn down heat and simmer for 1 minute.
7. Pour vegetable mixture over fusilli and serve immediately.

carrots, butter, red pepper, green pepper, broccoli, snow peas, cremini mushroom, cream, cornstarch, hot chili sauce, ginger, fresh coriander, green onions, garlic, salt, ground black pepper, fusilli

Taken from www.food.com/recipe/vegetables-with-fusilli-and-thai-sauce-57992 (may not work)