Fusilli is a noodle that can carry sauce WELL 
Whenever I want to serve a pasta and the focus is on the sauce, I reach for this spiral shape. And if you love pesto like I do, this dish is a no brainer. Even for those of you who aren’t quite experts in the kitchen, this meal is essentially fool-proof. Follow along and be sure to tag me in your recreations of my dairy-free, gluten-free creamy pesto fusilli!
Creamy Pesto Fusilli (GF/ DF)
Fusilli is a noodle that can carry sauce WELL Whenever I want to serve a pasta and the focus is on the sauce, I reach for this spiral shape. And if you love pesto like I do, this dish is a no brainer. Even for those of you who aren’t quite experts in the kitchen, this meal is essentially fool-proof. Follow along and be sure to tag me in your recreations of my dairy-free, gluten-free creamy pesto fusilli!
- 6 oz gluten-free fusilli (use more if serving more people)
- 3/4 cup pinenuts (toasted)
- 2 large handfuls of spinach
- 3-4 large handfuls of basil
- 1 small handful parsley
- 2-3 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- 1 tbsp crushed red pepper flakes
- 1/2 lemon (juiced)
- 1/2 cup unsweetened almond milk (more or less for consistency)
- Salt and pepper to taste
- Toast your pine nuts on the stove top until golden brown.
- Cook the pasta according to directions, strain and let cool slightly.
- Add all pesto ingredients to a blender or food processor. Blend and add olive oil until desired consistency is reached. I also added homemade almond milk for creaminess.
- Add strained pasta to a pan and heat with sauce. Top with pine nuts, finishing salt, olive oil and red pepper flakes.
What do you think?