Fusilli with leeks, fennel, and roasted red pepper

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

Fusilli with leeks, fennel, and roasted red pepper

Great for Entertaining

Fusilli with leeks, fennel, and roasted red pepper

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, <600 Calories

2 Servings, 520 Calories/Serving

35–50 Minutes

Even if you don’t like fennel, give this dish a chance. By slowly cooking it in broth, the flavor mellows and becomes a delicious, buttery component in this pasta dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 5 ounces gluten-free quinoa fusilli
  • 1 red bell pepper
  • 2 small leeks
  • 1 medium fennel bulb (about 7 ounces)
  • 1 cup vegetable broth
  • 1 Meyer or Eureka lemon
  • 2 or 3 sprigs fresh basil or other leafy herb such as parsley
  • 1 teaspoon red chile flakes (optional)
  • Sunbasket vegan “Parmesan” (nutritional yeast - almond meal)
Chef's Tip
If you have the time and want an even richer sauce, you can braise the vegetables in a 325°F oven instead of on the stovetop. In Step 3, brown the vegetables as directed but use an ovenproof pan with a lid. In Step 4, add ½ cup [1 cup] white wine or water with the broth. Cover the pan and bake, stirring gently once or twice, for 20 minutes. Uncover and bake until tender, about 10 minutes longer. You’ll have time to clean the kitchen and set the table before proceeding with Steps 5 and 6.

Nutrition per serving

Calories 520, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 83g (30% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 13g
Contains: Tree Nuts

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, Sesame.

Instructions

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

Wash produce before use

1

Cook the fusilli

If using for the bell pepper in Step 2, heat the broiler.
Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 12 to 14 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. Return the fusilli to the pot and toss with 2 to 3 teaspoons oil.
While the water heats and the fusilli cooks, prepare the bell pepper.

2

Roast the bell pepper

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell pepper, turning frequently, until blistered and charred all over, 2 to 3 minutes per side. Transfer to a small [medium] heatproof bowl, cover with plastic wrap, and let cool until tender and the skin is loose, 5 to 10 minutes. Using your hands, carefully peel the skin away from the flesh of the pepper; cut in half lengthwise and remove the ribs and seeds. Thinly slice the pepper.
While the pepper cools, prepare the leeks and fennel.

3

Prep and brown the leeks and fennel

  • Trim the roots from the leeks and cut the leeks in half lengthwise. Keeping the leek halves intact, carefully rinse under cold water, gently cleaning between the layers to remove any dirt. Cut the leek halves crosswise into 1-inch-thick segments, enough to measure 1½ cups [3 cups], keeping the layers together.
  • Trim the root end from the fennel. Cut the fennel in half lengthwise, keeping the core intact; cut each half lengthwise into ½-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil. Working in batches if needed, add the leeks and fennel in a single layer, cut sides down; do not crowd the pan. Season with salt and pepper and cook without turning until lightly browned, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

4

Braise the leeks and fennel

Return all the leeks and fennel to the pan, cut sides down. Add the vegetable broth; bring to a boil, reduce to a vigorous simmer, cover, and cook until the vegetables are tender when pierced with a sharp knife, 6 to 8 minutes. Remove from the heat. Using tongs or a slotted spoon, transfer the leeks and fennel to a platter. Reserve the broth in the pan.
While the vegetables cook, prepare the remaining ingredients.

5

Prep the lemon and basil; finish the dish

  • Juice the lemon.
  • Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the pan with the broth, add the reserved pasta cooking water. Bring to a boil, reduce to a simmer, and cook until slightly thickened, 3 to 5 minutes. Stir in the fusilli and bell pepper; cook until warmed through, 1 to 2 minutes. Remove from the heat. Stir in 1 tablespoon [2 TBL] lemon juice, half the basil, and as many chile flakes as you like. Season to taste with salt and pepper.

Serve

Transfer the fusilli to individual bowls and top with the leeks and fennel. Garnish with the vegan “Parmesan” and remaining basil and serve.
Kids Can!
  • Rinse the leeks.
  • Juice the lemon.
  • Strip the basil leaves.
  • Garnish with vegan “Parmesan” and basil.
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