ZENB Fusilli Hot Harvest Bowl


PREP TIME 10 minutes

COOK TIME 45 minutes

TOTAL TIME 55 minutes

Nutritional Facts


Serving Size: 577g

Calories: 557

Amount per Serving*
Total Fat 16g
Saturated Fat 2.1g
Salt 1.5mg
Carbohydrates 58g
Fibre 17g
Protein 23g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


Fusilli Pasta

This vegan, gluten free recipe combines ZENB Fusilli Pasta with a variety of vegetables and a homemade roasted red pepper sauce. This dish provides a good source of fibre and the ability to swap in any of your favourite harvest vegetables.  

Recipe by Lauren Lovatt 



  • 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
  • 1 medium beetroot scrubbed, cut into 1/2-inch pieces
  • 1 medium carrot, scrubbed, trimmed, cut into 1/2-inch-thick slices
  • 1 medium parsnip
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary leaves, coarsely chopped
  • 1/2 teaspoon each salt & ground black pepper
Roasted Red Pepper Sauce
  • 300g roasted red peppers, drained
  • 1/4 pack oil-packed sun-dried tomatoes, drained
  • 3 tablespoons sherry vinegar
  • 2 tablespoons smooth almond butter
  • 1/4 teaspoon crushed red pepper (optional)
  • 268g loosely packed baby kale leaves
  • 200g multi-color grape tomatoes, halved
  • 2 tablespoons roasted pepitas



Preheat oven to 400°F. Place beetroot, carrots and parsnips on rimmed baking sheet. Drizzle oil over vegetables; sprinkle with rosemary leaves, salt & pepper. Bake 35-40 min. or until vegetables are tender with caramelized edges.


Meanwhile, cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water. Drain; return to pot. 


Add all ingredients for roasted red pepper sauce in blender jar. Pulse 15-20 seconds or until smooth. Add reserved pasta water; blend 20-30 seconds until smooth. Pour mixture into pot with pasta. Cook 3-4 min. on medium heat until heated through.


Divide pasta, roasted vegetables, kale and tomatoes evenly between 4 serving bowls. Sprinkle with pepitas before serving.

Tasty Tips

Other vegetables that would work well include Brussels sprouts, winter squash, onions or sweet potatoes.