1

ABOUT THE RECIPE:

Fusilli-Broccoli Bowl with Walnut “Cream” Sauce is a creamy tasting pasta dish that comes together in about 20 minutes. It makes an enticing family weeknight meal or a casual party dish.

Makes 2 to 3 servings

2

INGREDIENTS:

8 ounces fusilli pasta
4 cups bite-sized broccoli florets
2/3 to 1 cup Walnut “Cream” Sauce (below)
Sea salt, to taste
1 tablespoon roasted or raw sunflower seeds, (optional) for garnish
Fresh chopped parsley, (optional) for garnish

3

INSTRUCTIONS:

Bring a large pot of salted water to boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, for 8 minutes. Add the broccoli florets, stir, and cook for 3 to 4 minutes, or until the pasta and broccoli are both cooked al dente.

4

Drain the pasta and broccoli. Transfer the pasta/broccoli mixture to a large bowl, and stir in 2/3 cup of the walnut cream sauce. Gently stir, adding more walnut sauce, as needed, to thoroughly coat the fusilli. Season with sea salt, to taste. Garnish with optional sunflower seeds and parsley, if desired. Serve immediately.

5

WALNUT "CREAM" SAUCE
Makes about 2 cups

1 1/2 cups walnut halves
2 teaspoons reduced-sodium tamari
1 medium cloves garlic, chopped
1 cup water
2 teaspoons Italian seasoning blend
1 tablespoon maple syrup
Several grinds of freshly ground black pepper, plus more to taste

Put all of the ingredients into a blender and process until very smooth and creamy. Taste and add more pepper, if desired. Store tightly covered in the refrigerator for up to 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

Fusilli-Broccoli Bowl with Walnut “Cream” Sauce is a creamy tasting pasta dish that comes together in about 20 minutes. It makes an enticing family weeknight meal or a casual party dish.

Makes 2 to 3 servings

2

INGREDIENTS:

8 ounces fusilli pasta
4 cups bite-sized broccoli florets
2/3 to 1 cup Walnut “Cream” Sauce (below)
Sea salt, to taste
1 tablespoon roasted or raw sunflower seeds, (optional) for garnish
Fresh chopped parsley, (optional) for garnish

3

INSTRUCTIONS:

Bring a large pot of salted water to boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, for 8 minutes. Add the broccoli florets, stir, and cook for 3 to 4 minutes, or until the pasta and broccoli are both cooked al dente.

4

Drain the pasta and broccoli. Transfer the pasta/broccoli mixture to a large bowl, and stir in 2/3 cup of the walnut cream sauce. Gently stir, adding more walnut sauce, as needed, to thoroughly coat the fusilli. Season with sea salt, to taste. Garnish with optional sunflower seeds and parsley, if desired. Serve immediately.

5

WALNUT "CREAM" SAUCE
Makes about 2 cups

1 1/2 cups walnut halves
2 teaspoons reduced-sodium tamari
1 medium cloves garlic, chopped
1 cup water
2 teaspoons Italian seasoning blend
1 tablespoon maple syrup
Several grinds of freshly ground black pepper, plus more to taste

Put all of the ingredients into a blender and process until very smooth and creamy. Taste and add more pepper, if desired. Store tightly covered in the refrigerator for up to 2 days.

Fusilli-Broccoli Bowl with Walnut “Cream” Sauce
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