Creamy Pesto Fusilli ( DF/ GF)

Fusilli is a noodle that can carry sauce WELL ūüėć 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‚Äôt 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 ūüėć 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‚Äôt 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
  1. Toast your pine nuts on the stove top until golden brown.
  2. Cook the pasta according to directions, strain and let cool slightly.
  3. 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.
  4. Add strained pasta to a pan and heat with sauce. Top with pine nuts, finishing salt, olive oil and red pepper flakes. 


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Creamy Pesto Fusilli ( DF/ GF)