Creamy Sunflower Pesto Fusilli (nut-free)
If you’re on the lookout for a vibrant, creamy pasta dish that’s both satisfying and nut-free, this Creamy Sunflower Pesto Fusilli (nut-free) is about to become your new favorite weeknight meal. Packed with fresh basil, sunflower seed butter, and a burst of juicy cherry tomatoes, this recipe offers a luscious twist on traditional pesto without compromising on flavor or creaminess. Plus, the addition of tender cooked chicken makes it a hearty option that’ll keep you fueled and happy. Let’s dive into why this dish stands out and how you can bring it to life in your kitchen.
What You’ll Love About This Recipe
- Nut-free and Allergy-Friendly: Using sunflower seed butter instead of nuts keeps the pesto creamy and allergy-conscious without sacrificing taste.
- Simple Ingredients: With pantry staples and fresh basil, this recipe is easy to whip up anytime.
- Rich and Creamy Texture: The sunflower seed butter blends seamlessly with olive oil and nutritional yeast for a luscious sauce.
- Quick Prep: Ready in under 30 minutes, perfect for busy nights.
- Versatile Protein: The shredded chicken can be swapped for your favorite protein or left out for a vegetarian meal.
- Bright and Fresh: Fresh basil and lemon juice elevate the flavors with a zesty brightness.
Ingredient Rundown
- 8 oz Fusilli Pasta: The corkscrew shape is perfect for holding onto the creamy pesto sauce, ensuring every bite is flavorful.
- 1 cup Fresh Basil Leaves: The star herb delivering that classic pesto aroma and freshness.
- 1/2 cup Sunflower Seed Butter: A creamy, nut-free alternative that adds body and richness.
- 1/4 cup Nutritional Yeast: Adds a subtle cheesy, savory depth without dairy.
- 2 cloves Garlic, Minced: For that essential pungent kick to brighten the pesto.
- 1/4 cup Olive Oil: Helps emulsify the pesto and adds a fruity richness.
- 1 tablespoon Lemon Juice: Adds acidity to balance the richness and lift the flavors.
- Salt and Pepper to taste: Essential for seasoning and enhancing the overall flavor.
- 1/2 cup Cherry Tomatoes, Halved: Juicy bursts of sweetness to contrast the creamy sauce.
- 1/2 cup Cooked Chicken, Shredded or Diced: Adds protein and makes this dish a complete meal.
Equipment at a Glance
- Large Pot: For boiling the fusilli pasta to perfect al dente.
- Food Processor or Blender: To blend the basil, sunflower seed butter, garlic, nutritional yeast, olive oil, and lemon juice into a smooth pesto.
- Colander: To drain the pasta once cooked.
- Large Mixing Bowl: To combine pasta and pesto with the chicken and tomatoes evenly.
- Wooden Spoon or Spatula: For stirring everything together gently.
Creamy Sunflower Pesto Fusilli (nut-free) Made Stepwise
Step 1: Cook the Fusilli
Bring a large pot of salted water to a boil. Add the 8 oz fusilli and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Step 2: Blend the Sunflower Pesto
In a food processor or blender, combine 1 cup fresh basil leaves, ½ cup sunflower seed butter, ¼ cup nutritional yeast, 2 cloves minced garlic, ¼ cup olive oil, and 1 tablespoon lemon juice. Blend until smooth and creamy. If the pesto seems too thick, pulse in a tablespoon or two of the reserved pasta water to loosen it up.
Step 3: Combine Pasta and Pesto
Transfer the drained fusilli to a large mixing bowl. Pour the creamy sunflower pesto over the pasta. Toss gently to coat every piece evenly. If needed, add a splash more pasta water to reach your preferred sauce consistency.
Step 4: Add Chicken and Tomatoes
Fold in ½ cup cooked chicken (shredded or diced) and ½ cup halved cherry tomatoes. The tomatoes add a fresh, juicy pop, while the chicken brings in satisfying protein and heartiness.
Step 5: Season to Taste
Season the entire dish with salt and pepper to your liking. Give it a final toss and serve immediately.
Fit It to Your Goals
- Make it Vegetarian: Simply omit the chicken and toss in some roasted chickpeas or sautéed mushrooms for added texture.
- Boost Veggies: Stir in steamed broccoli, spinach, or zucchini ribbons for extra nutrients and color.
- Lighten it Up: Use whole wheat or legume-based fusilli to increase fiber and protein.
- Meal Prep Friendly: Prepare in advance and store in airtight containers for easy lunches or dinners during the week.
Cook’s Notes
- Sunflower Seed Butter: Choose a natural, unsweetened variety for the best flavor and texture.
- Nutritional Yeast: This ingredient is key to replicating the cheesy, umami notes found in traditional pesto without dairy.
- Chicken: Use leftover rotisserie chicken or quickly poach chicken breasts to save time.
- Fresh Basil: Use fresh basil for the most vibrant flavor. If you can’t find fresh, frozen basil can work but won’t be quite as bright.
- Adjust Consistency: The reserved pasta water is your friend for adjusting the sauce – add it little by little until you hit the perfect creamy texture.
Save for Later: Storage Tips
This Creamy Sunflower Pesto Fusilli (nut-free) keeps well stored in an airtight container in the refrigerator for up to 3 days. If the sauce thickens or absorbs too much, stir in a splash of water or olive oil when reheating to bring back the creaminess. For best results, consume within the first couple days.
Handy Q&A
Can I use a different pasta shape?
Absolutely! While fusilli is ideal for catching the creamy pesto, penne, rotini, or farfalle also work wonderfully. Just adjust cooking time as needed based on the pasta type.
Is this recipe suitable for vegans?
Yes! Simply omit the chicken, and you have a delicious vegan meal. The nutritional yeast provides a cheesy flavor without dairy, making it perfect for plant-based diets.
How can I make this dish spicier?
Try adding a pinch of red pepper flakes to the pesto blend or sprinkle some on top before serving for a subtle kick. Fresh chili slices also pair nicely with the creamy texture.
Can I substitute the sunflower seed butter?
You could try tahini for a different but rich flavor, though it will change the taste profile slightly. Avoid nut butters if you need to keep it nut-free.
Desserts to Finish
- Creamy Pesto Shrimp Linguine – For when you want to explore other creamy pesto pasta varieties.
- Creamy Pesto Turkey Rotini – A protein-packed alternative with a similar creamy pesto twist.
- Tomato Nectarine Pesto Grain Salad – A fresh and fruity salad that complements pesto dishes beautifully.
Serve & Enjoy
Serve this Creamy Sunflower Pesto Fusilli (nut-free) warm, garnished with a few extra fresh basil leaves or a sprinkle of nutritional yeast if you like. Pair it with a crisp green salad or some crusty bread to soak up every last bit of that luscious pesto sauce. Whether it’s a quick weeknight dinner or a cozy weekend meal, this dish hits all the right notes with its creamy texture, fresh flavors, and nut-free goodness. Bon appétit!
With its simple ingredients and straightforward steps, this creamy, vibrant pasta is sure to become a staple in your recipe collection. Whether you’re cooking for family, friends, or just yourself, the Creamy Sunflower Pesto Fusilli (nut-free) is here to impress with every forkful.
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Creamy Sunflower Pesto Fusilli (nut-free)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz fusilli and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- In a food processor or blender, combine 1 cup fresh basil leaves, ½ cup sunflower seed butter, ¼ cup nutritional yeast, 2 cloves minced garlic, ¼ cup olive oil, and 1 tablespoon lemon juice. Blend until smooth and creamy. If the pesto seems too thick, pulse in a tablespoon or two of the reserved pasta water to loosen it up.
- Transfer the drained fusilli to a large mixing bowl. Pour the creamy sunflower pesto over the pasta. Toss gently to coat every piece evenly. If needed, add a splash more pasta water to reach your preferred sauce consistency.
- Fold in ½ cup cooked chicken (shredded or diced) and ½ cup halved cherry tomatoes. The tomatoes add a fresh, juicy pop, while the chicken brings in satisfying protein and heartiness.
- Season the entire dish with salt and pepper to your liking. Give it a final toss and serve immediately.
Notes
- Use natural, unsweetened sunflower seed butter for the best flavor and texture.
- The reserved pasta water helps adjust the pesto sauce to your preferred creaminess.
- Leftover rotisserie chicken or quickly poached chicken breasts work great to save prep time.
- To make it vegetarian, omit chicken and add roasted chickpeas or sautéed mushrooms.
- Store leftovers in an airtight container in the fridge up to 3 days; stir in a splash of water or olive oil when reheating.
