"Creamed" Leek and Spinach Fusilli

By: Tessa Rushton

3/4 pound(s) brown rice Fusilli
1 1/2 tablespoon(s) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup(s) heavy “cream” (I use almond milk & add cashew “cheese” to thicken it to desired consistency)
4 cup(s) packed baby spinach, coarsely chopped
1/2 cup(s) lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper


  • In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. 
  • Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
  • Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Serves: 4

Total Time: 20 minutes

PS: To make this RAW, you may “cook” the sauce in your Vita-Mix blender & use zucchini spaghetti in place of Fusilli.