Rizopia Organic Brown Rice Pasta Fusilli Description
- USDA Organic
- Low Fat
- Low Saturated Fat
- Source of Fibre
- Easy to Digest
Directions
1. In a large pot, bring to a boil 5L (20 cups) water for package (454g) of pasta. Add 15mL (1 tablespoon) salt, if desired.
2. Add pasta and cook, uncovered, stirring occasionally about 7-10 minutes or until al dente.
Do Not Overcook.
3. Rinse with cold water. Drain well. Rid pasta of surface moisture. Enjoy as you would regular pasta.
Free Of
Gluten, wheat, trans fat, sodium and cholesterol.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 56 g (2 oz)
Servings per Container: 0
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Calories from Fat | 10 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0.2 g | 1% |
|
| Trans Fat | 0 g | 0% |
|
| Polyunsaturated Fat | 0.5 g | |
|
| Omega-6 | 0.5 g | |
|
| Omega-3 | 0 g | |
|
| Monounsaturated Fat | 0.5 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Potassium | 150 mg | 4% |
|
| Total Carbohydrate | 43 g | 14% |
|
| Dietary Fibre | 2 g | 8% |
|
| Sugars | 0 g | |
|
| Protein | 4 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
Other Ingredients: Organice brown rice, organic white rice and water.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Pesto Pasta Salad (Gluten-Free)
This fresh summer pasta salad is as perfect for backyard parties as it is for work lunches. Blend up a homemade pesto with basil, pine nuts, zesty lemon and quality olive oil. Mix it with corkscrew-shaped fusilli that holds the pesto in its ridges so each bite brings the flavor. Finish with crumbles of creamy cashew cream cheese or tangy vegan feta for a craveable dish you’ll make again and again.
Vegan Pesto Pasta Salad (Gluten-Free)
- 1 pkg. gluten-free fusilli
- 2 Tbsp. olive oil
Pesto
- 3/4 cup fresh basil
- 1/3 cup pine nuts
- Squeeze fresh lemon
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 clove garlic
- 2 Tbsp. olive oil
- 1 Tbsp. nutritional yeast
Garnish
- Fresh basil
- 1/4 red pepper (diced)
- Cashew cream cheese (or vegan feta)
- In large pot, cook pasta per package instructions. Drain and set aside in pot.
- In blender, blend all pesto ingredients. (Note: Leave some chunks or make it smooth, according to preference. Use mortar and pestle if you prefer.)
- To pasta in pot, add 2 tablespoons olive oil and toss well. Add pesto and stir until well combined.
- Add garnishes when serving.
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