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Creamy fusilli

ingredients

servings

2

Wholewheat fusilli pasta

2 portions

Courgette

2 unit

Almonds

a bit

Avocado

1 unit

Salt

2 pinches

Pepper

1 pinch

Extra virgin olive oil

2 spoons

Onions

a bit

first courses from Italy - Campania

Creamy fusilli

Creamy fusilli

vegan with gluten with nuts high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

38 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Creamy fusilli

Tasty and sweet dish

Creamy fusilli step 1

step 1

Prepare the zucchini by washing them, cutting them into rings and cooking them in a pan with half a clove of garlic, a little minced onion and a drizzle of extra virgin olive oil. Season with salt and pepper. Meanwhile cook the fusilli and keep aside a little cooking water.

Creamy fusilli step 2

step 2

Whisk a handful of almonds then add the avocado and zucchini. Leave aside some courgettes to garnish the dish. Adjust the density of the cream by adding a little fusilli cooking water.

Creamy fusilli step 3

step 3

Add to the sauce to taste grated pecorino or parmesan, depending on the strongest or sweetest taste you want to get.

Creamy fusilli step 4

step 4

Drain the pasta and pour it into the pan previously used for the zucchini, together with the green sauce. To cook, adding a little cooking water or not. Garnish with the zucchini left aside.

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