Sun Dried Tomato Fusilli


  • Organic Chickpea Fusilli
  • 2 cloves garlic, minced
  • 1 cup sundried tomatoes
  • 250ml double cream
  • up to 1/2 cup reserved pasta water
  • salt and pepper to taste
  • a big bunch of chopped chives or parsley
  • parmesan for serving
  • 1 onion, large
  • 2-3 garlic cloves, minced


  1. Sauté the good stuff: Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté the onions,  garlic and sun-dried tomatoes until soft and fragrant, 2-3 minutes.
  2. Cook the pasta: Cook the pasta according to package directions.
  3. Add the cream; bring to a simmer and eason with salt and pepper.
  4. Finish: Stir in the cooked pasta, adding the reserved pasta water as needed to help coat the noodles in the sauce. Finish with chives and Parmesan.
Sun Dried Tomato Fusilli

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Comments (2)

  • Hi Lesley!

    We would recommend trying a vegan milk or creamer such as Oatly!
    We hope you enjoy this recipe!

    Explore Cuisine
  • Hi,

    Any recommendations of substitutes for the cream? Cream is not vegan & is high fat!!

    Lesley Eisenberg

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