Fusilli is one of my favourite pasta shapes – the others being macaroni and spaghetti. But fusilli is especially my favourite because of the texture it has and its ability to absorb flavour and hold onto sauce within its crevices.

This week’s recipe utilizes olive oil, which has a moderate smoke point and mild taste – a perfect pairing for this pasta dish! This recipe also utilizes sun-dried tomatoes, something I’ve never cooked with before and have only eaten a handful of times. Like many of my other recipes, this one is super simple and is perfect for meal prep and bringing to work or school for lunch. Not only that but it’s gluten-, dairy-, meat-free!

Here’s the recipe:

Ingredients

  • 2 cups dry brown rice fusilli pasta
  • 2-4 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 can unsalted chickpeas, rinsed
  • 5-6 sun-dried tomatoes
  • 3 cups white mushrooms, washed and sliced
  • 3 tbsp nutritional yeast
  • 3-4 tbsp oat milk
  • 5 cups kale, chopped
  • Salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil and cook the brown rice fusilli until it is slightly firmer than al dente (the pasta will continue to cook when we add it into the sauce).
  2. While the pasta is cooking, chop the sun-dried tomatoes into small pieces. If your sun-dried tomatoes come packed in oil, use a paper towel to pat them dry before chopping.
  3. When the pasta is cooked, drain and rinse in cold water then set aside.
  4. In the same pot used to cook the pasta, add 3 tbsp of olive oil and garlic. Let brown over medium heat for 3-ish minutes – keep an eye on this! You do not want it to burn.
  5. Once the garlic is browned and fragrant, add the chickpeas, sun-dried tomatoes, and mushrooms. Stir to coat everything in olive oil.
  6. Add 3 tbsp oat milk and nutritional yeast and cook for 5 minutes, until the mushrooms have reduced in size and the chickpeas have become tender.
  7. Add in the kale and stir to combine – if the pasta is dry, add the additional tbsp of olive oil and/or oat milk.
  8. Cook until the kale has wilted, then season with salt and pepper to taste. I found that the sun-dried tomatoes were so flavourful that no additional salt was required.

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