Ingredients
Equipment
Method
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.
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.