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Fusilli total green




Wholewheat fusilli pasta

250 oz


3 portions

Vegan soy cream

3 spoons


a bit


1 unit

Extra virgin olive oil

3 spoons

Grated Parmesan cheese

2 spoons


2 teaspoons

first courses from Italy - Campania

Fusilli total green

Fusilli total green

vegetarian with gluten with lactose with nuts source of B vitamins high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli total green

Creamy fusilli with spinach, almonds and zucchini

Fusilli total green step 1

step 1

I washed the spinach and sautéed them with a drizzle of extra virgin olive oil and a clove of garlic. Meanwhile I put the peas fusilli to cook.

Fusilli total green step 2

step 2

In the blender I then poured the almonds, a handful of Parmesan cheese, half a clove of garlic, pepper, salt, a drizzle of oil.

Fusilli total green step 3

step 3

I chopped half a courgette, I slightly sautéed it with a little oil and a little cooking water, and then add it to the mixture. I also used the cooking water to make the cream easier to blend.

Fusilli total green step 4

step 4

I finally added the soy cream adjusting to the density of the cream.

Fusilli total green step 5

step 5

I drained the pasta by combining it with the green cream, stirring it and letting the cream dry if it was too liquid. The recipe is also good by replacing the Parmesan with pecorino, for those who prefer stronger flavors.

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