Tag: fusilli

Kale Caesar Pasta Salad

If you love the flavor of a Caesar salad, then you’ll adore this pasta version, served chilled with roasted herb chickpeas and crunchy sliced almonds.

We are being blessed with another weekend of warm weather here in the Chicago suburbs. So I came up with this kale caesar pasta salad to enjoy because I know cooler temps are one their way and soon my kitchen will be filled with stick-to-your-ribs comfort food meals (healthy, of course) like chili, roasted vegetables and braised beef recipes. But until then, I am satisfying my pasta salad craving by bulking it up with hearty kale and roasted chickpeas. Roasting chickpeas makes them the perfect stand in for croutons, amping up the protein in recipes and adding a delicate crunch. Roasted chickpeas lose their crunch quickly, but still taste great and add texture to salads.

The dressing is a light, salty Caesar make with almond milk. 2% milk would also work. This is not a super creamy dressing but it can be made thicker by adding 1/2 cup mayonnaise or greek yogurt to the other ingredients instead of the almond milk. I opted to keep it light since this is a pasta salad and already quite the meal in itself. Grilled chicken or steak can also be added for the carnivores in your family.

Print
Kale Caesar Pasta Salad

10 minutes

40 minutes

50 minutes

Yield: 6 servings

Kale Caesar Pasta Salad

Ingredients

  • 3 cups dry whole wheat fusilli pasta
  • 4 cups chopped kale
  • 1/3 cup pitted kalamata olives
  • 1/4 cup sliced almonds
  • 1/3 cup grated Parmesan cheese
    • For Roasted Chickpeas
  • 1 (15 oz) can chickpeas, drained
  • 1 T olive oil
  • 1/4 t dried dill
  • 1/8 t paprika
  • 1/8 t onion powder
  • 1/4 tsp sea salt
    • For Caesar Dressing
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tsp anchovy paste
  • 2 tsp Worcestershire sauce
  • 1 clove garlic
  • 1/2 cup parmesan cheese
  • 1/4 cup almond milk (unsweetened)
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt

Instructions

  1. Combine ingredients for dressing in a blender and blend until smooth. Pour into a glass jar. Preheat oven to 350F. Blot chickpeas dry with a paper towel and place in a small bowl along with other ingredients. Toss and pour onto a parchment paper lined baking sheet. Bake 40 minutes, rotating chickpeas halfway through roasting with a spatula. Remove from oven and set aside.
  2. While chickpeas cook, boil pasta according to package directions. During the last minute of cooking, add kale to pasta water.
  3. Strain and run cold water over pasta. Pour into a large bowl and add olives. Pour dressing over and toss to coat. Chill 1 hour. Top with parmesan cheese, almonds and chickpeas. Serve chilled.
http://freshandfit.org/kale-caesar-pasta-salad/

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.

Print
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.
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.

Print
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.
http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes