Cheesy fusilli with leeks and wilted greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cheesy fusilli with leeks and wilted greens

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 560 Calories/Serving

15 Minutes

In our fast and nourishing spin on mac and cheese, gently wilted broccoli leaves deliver delicate flavor and a hearty dose of nutrients.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh fusilli
  • 1 organic leek
  • 1 bunch organic broccoli leaves or other leafy greens (about ¾ pound)
  • ½ cup grated cheddar
  • ¼ cup organic Greek yogurt
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • Sun Basket smoky spice blend (onion powder - granulated garlic - sweet smoked paprika)

Nutrition per serving

Calories: 560, Protein: 27g (54% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 85mg (28% DV), Sodium: 420mg (18% DV), Carbohydrates: 72g (24% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Separate the fusilli so the noodles don’t clump together during cooking. Add the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli, reserving ¼ cup [½ cup] pasta cooking water. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; finish the dish

  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into thin half-moons. Rinse well.
  • Remove any coarse stems from the broccoli leaves; cut the leaves crosswise into ½-inch-wide strips.
  • In a small bowl, stir together the cheddar, yogurt, and mustards.
In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the leek, season with salt, and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes. Add the broccoli leaves (the leaves in batches if needed) and smoky spice blend and cook, stirring occasionally, until the leaves are wilted and the spice blend is fragrant, 2 to 3 minutes. Remove from the heat and stir in the cheddar mixture, fusilli, and reserved pasta cooking water. Season to taste with salt and pepper.


Transfer the fusilli to individual bowls and serve.
Kids Can!
  • Salt the water for the fusilli.
  • Separate the fusilli.
  • Time the fusilli.
  • Rinse the leek.
  • Stir the cheddar, yogurt, and mustards.