Fusilli pasta, with its unique spiral shape, is a versatile ingredient that can transform a simple meal into a culinary delight. In this collection, we bring you a variety of fusilli pasta recipes that cater to different tastes and dietary preferences. Whether you're looking for a hearty chicken fusilli pasta or a light, vegetable-packed fusilli pasta dish, you'll find something to enjoy. All our recipes are made with the finest organic ingredients, ensuring a healthy and delicious meal every time. Visit Originz, your trusted organic grocery store, to find all the ingredients you need.
• 300g fusilli pasta
• 2 organic chicken breasts, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g canned chopped tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving
1. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the diced chicken breasts and cook until golden brown and fully cooked. Remove the chicken from the pan and set aside.
3. In the same pan, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
4. Pour in the canned chopped tomatoes, dried oregano, and dried basil. Season with salt and pepper. Let the sauce simmer for 10-15 minutes until it thickens.
5. Return the cooked chicken to the pan and stir to combine. Add the cooked fusilli pasta and toss everything together.
6. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
• 300g fusilli pasta
• 200g organic spinach leaves
• 200g organic mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 200ml heavy cream
• 50g grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish
1. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, melt the butter over medium heat. Add the sliced mushrooms and cook until they are golden brown.
3. Add the minced garlic and cook for another minute. Then add the organic spinach leaves and cook until wilted.
4. Pour in the heavy cream and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
5. Stir in the grated Parmesan cheese and season with salt and pepper.
6. Add the cooked fusilli pasta to the pan and toss to combine.
7. Serve hot, garnished with fresh parsley.
• 300g fusilli pasta
• 1 cucumber, diced
• 200g cherry tomatoes, halved
• 100g pitted black olives, sliced
• 100g feta cheese, crumbled
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
Instructions:
1. Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked fusilli pasta, diced cucumber, cherry tomatoes, black olives, crumbled feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled or at room temperature.
Recipe 4: Pesto Chicken Fusilli Pasta
• 300g fusilli pasta
• 2 organic chicken breasts, diced
• 2 tbsp olive oil
• 150g basil pesto (store-bought or homemade)
• 100g cherry tomatoes, halved
• 50g pine nuts, toasted
• Grated Parmesan cheese for serving
1. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the diced chicken breasts and cook until golden brown and fully cooked.
3. Reduce the heat to low and stir in the basil pesto. Add the cherry tomatoes and cook for another 2-3 minutes.
4. Add the cooked fusilli pasta to the pan and toss to combine.
5. Serve hot, topped with toasted pine nuts and grated Parmesan cheese.
• 300g fusilli pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 courgette, sliced
• 1 red onion, chopped
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 200°C (400°F). Spread the diced bell peppers, sliced courgette, and chopped red onion on a baking sheet. Drizzle with olive oil, and sprinkle with minced garlic, dried Italian herbs, salt, and pepper. Toss to coat.
2. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
3. Meanwhile, cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
4. In a large bowl, combine the cooked fusilli pasta and roasted vegetables. Toss to mix well.
5. Serve warm or at room temperature, garnished with fresh basil leaves.
Absolutely! All these fusilli pasta recipes can be easily adapted to use gluten-free fusilli pasta. Just follow the package instructions for cooking time, and you'll have a delicious gluten-free fusilli pasta dish.
You can find high-quality organic ingredients at your local grocery store or through the Originz website. They offer a wide range of organic products that are perfect for creating healthy and delicious fusilli dishes.
Yes, most of these fusilli recipes can be prepared ahead of time and stored in the refrigerator for a few days. They are perfect for meal prepping, making it easy to enjoy a healthy and tasty meal anytime. For more delicious recipes, visit our collection of healthy meal ideas.
Enjoy these delightful fusilli pasta dishes, and don't forget to experiment with your favourite ingredients to make each fusilli recipe your own. Happy cooking!
Further Read,
· Easy Recipes for Restaurant-Quality Butter Chicken at Home
· Middle Eastern Lasagna Recipes to Impress Your Dinner Guests
· How to Make Chicken Shawarma At Home
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