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.

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

Serves: 4
Total Time: 20 min