Project Description

Red Pesto fusilli

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For 3 servings


  • 227 gr of Fusilli Lentil & Quinoa 
  • 1 to 1 1/2 cup of jarred sun-dried tomatoes, rinsed and drained
  • 12 basil leaves
  • 1 1/2 cup of cashews
  • 2-4 garlic cloves
  • 1/2 cup of olive oil
  • 1/4 cup of maple syrup
  • 1-2 tbsp of lemon juice
  • 2-4 tbsp of nutritional yeast
  • Salt and pepper to taste


  1. Cook the pasta following the instructions on the package
  2. Blend all the ingredients in a high-speed blender (add water if needed)
  3. Mix 1/2 cup of the pesto with the pasta (more if needed) and enjoy!
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