Tag: fusilli

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Herbed Fusilli Pasta Fresh and Fit

As you can tell by scrolling through my blog, the majority of my recipes are plant-based. I try to eat a mostly plant-based with a sprinkling of animal protein throughout the week. I consider myself a part time vegetarian. If I do purchase meat, I make sure it was held to high standards and practices. My hat goes off to strict vegans and vegetarians. It is a very disciplined and aware way of life. I try to do the best I can giving the knowledge I continue to gain about the meat industry and animal welfare. I don’t try to push my beliefs on anyone, I simply believe in doing your best and maintaining your ethics the best you can. Now onto today’s recipe…
Give your pasta a nutritional boost with fresh veggies in this herbed fusilli pasta recipe. Hearty mushrooms take the place of meat for a filling plant-based dish perfect for chilly fall days.

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Yield: 8 servings

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Ingredients

  • 1 16oz package of fusilli pasta
  • 1 8oz package of sliced baby portobello mushrooms
  • 1/2 c sun-dried tomatoes, packed in olive oil, thinly sliced
  • 2 tbsp oil from sun-dried tomatoes
  • 2 cups green beans, sliced in half
  • 1/2 c grated parmesan cheese, organic preferred
  • 1 c heavy cream, organic preferred
  • 1 tsp dried oregano
  • 4 tbsp basil, chopped
  • 1 tsp chili flakes

Instructions

  1. Begin by boiling water for pasta. In the meantime, sauté mushrooms in 2 tbsp of olive oil from sun-dried tomatoes in a separate pan. About 10 minutes.
  2. Add in green beans, 2 tablespoons of basil, oregano, chili flakes and sun-dried tomatoes. Cook 5 minutes.
  3. Stir in heavy cream and bring to a simmer.
  4. Cook pasta according to package directions. Drain pasta.
  5. Return pasta to pot and pour in vegetable mixture. Stir to coat.
  6. Serve with grated parmesan cheese and basil.
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http://freshandfit.org/herbed-fusilli-pasta-with-mushrooms-sun-dried-tomato-and-green-beans/

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
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http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes