Fusilli Rustica

Name: Fusilli Rustica with Sun-Dried Tomato Cream Sauce, Broccoli, and Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce Fusilli Pasta; 8 ounce Broccoli Florets; 1 ounce Almonds; 2 clove Garlic; 1.5 ounce Sun-Dried Tomatoes; 1 teaspoon Chili Flakes; 1 tablespoon Flour; 6.75 ounce Milk; ½ ounce Basil; 4 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Sun-Dried Tomato Cream Sauce, Broccoli, and Toasted Almonds

Get Free Ready Made Meals For Life + 50% Off

We’re big fans of sun-dried tomatoes because they have this incredible complexity that swings between tart, savory, and sweet. In this recipe, our chefs have incorporated them into a creamy pasta sauce, which becomes infused with all of those flavors after a quick simmer. They’re joined by other assertive but balanced ingredients, like aromatic basil, cheesy Parmesan, and broccoli, which add lots of big, bold personality.

Tags:

Spicy

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

6 ounce

Fusilli Pasta

(Contains: Wheat)

8 ounce

Broccoli Florets

1 ounce

Almonds

(Contains: Tree Nuts)

2 clove

Garlic

1.5 ounce

Sun-Dried Tomatoes

1 teaspoon

Chili Flakes

1 tablespoon

Flour

(Contains: Wheat)

6.75 ounce

Milk

(Contains: Milk)

½ ounce

Basil

4 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3180 kJ

Calories760 kcal

Fat29 g

Saturated Fat12 g

Carbohydrate100 g

Sugar19 g

Dietary Fiber11 g

Protein32 g

Cholesterol55 mg

Sodium730 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

PDF

Wash and dry all produce. Bring a large pot of salted water to a boil, then add fusilli. After about 8 minutes, add broccoli to same pot. Cook until florets are tender and pasta is al dente, 2-4 minutes. Scoop out and reserve ½ cup cooking water, then drain.

Meanwhile, heat a large pan over medium-high heat. Add almonds and stir occasionally until lightly toasted, 2-3 minutes. (TIP: Immediately remove pan from heat if almonds start to burn.) Transfer to a plate, then wipe out and set pan aside while you prep.

Finely chop garlic and sun-dried tomatoes. Heat 1 TBSP butter and a drizzle of olive oil in same pan over medium-high heat. Add garlic and a pinch of chili flakes (save the rest for steps 5 and 6). Cook, stirring, until fragrant, about 1 minute.

Add flour to same pan and stir until lightly toasted, about 30 seconds. Stir in sun-dried tomatoes and milk. Season with salt and pepper. Bring to a gentle boil, then immediately reduce heat to medium-low. Simmer until slightly thickened, 1-2 minutes. Meanwhile, pick basil leaves from stems and roughly chop.

Add sour cream to pan with sauce and stir until well-combined. Stir in fusilli and broccoli. Add just enough pasta water to coat everything in a loose sauce (start with ¼ cup and add more from there). Season with salt and pepper. (TIP: Give the sauce a taste and season with more salt, pepper, or chili flakes as desired). Add half the Parmesan and half the basil. Stir until everything is well-combined.