Fusilli
Gluten-Free Fusilli uses the same tight spiral shape as Classic Fusilli, reworked in a chickpea flour, brown rice flour, tapioca starch and pea protein blend. The spirals hold sauce in their grooves just as effectively as wheat fusilli, and the 16g protein per 100g makes the plate feel substantial. At 6–7 minutes it cooks quickly — test at the six-minute mark because a minute's overcooking softens the spirals noticeably. Once drained and tossed immediately in sauce, the texture is firm and pleasant with no starchy aftertaste. A strong choice for pesto or herb-dressed pasta where the mild chickpea-rice base lets the sauce take the lead.
Best with
- Pesto (basil or coriander)
- Garlic, broccoli and olive oil
- Tomato sauce with herbs
- Cold pasta salad with cucumber and olives
Where to buy
Cooking Fusilli
- Water: 3.5 litres per 300g pack
- Salt: 2 tbsp
- Time: 6–7 minutes for al dente
- Drain, don't rinse
- Serves: about 3
Country of origin: India
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
On the back of the pack
Fusilli with Broccoli and Garlic
Ingredients
- 8 oz fusilli pasta
- 2 cups broccoli florets
- 2 garlic cloves, minced
- Olive oil, salt and pepper to taste
Directions
Cook fusilli according to package directions, drain and set aside. In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add broccoli florets and sauté until tender. Season with salt and pepper to taste. Add cooked fusilli to the pan and toss until coated with oil and broccoli. Serve hot and enjoy.
