Brown rice fusilli in arugula, basil and almond parm sauce

with zucchini and shiitake mushroom “bacon”




Organic, brown rice fusilli is tossed in a fresh, fragrant sauce made with lemon zest, almond parm, basil and arugula. Topped with sautéed zucchini and shiitake mushroom “bacon”. Dinner time!



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2 tbsp almond parm – prepared by Plant Prepped

  • 200g organic brown rice fusilli

    1 zucchini

    50g arugula

    1/2 bunch of basil

  • 1/2 lemon

    2 garlic cloves

    120g shiitake mushrooms

    1 bay leaf


Make the pasta

  • – Preheat the oven to 425F

    – Fill a large pot with water, add salt, and the bay leaf and bring to a rolling boil. Add the fusilli and cook for 8-9 minutes, until pasta is al dente, reserve a few tablespoons of pasta water, then drain and drizzle the pasta with a little bit of olive oil and mix with the sauce.

Prepare the zucchini

  • – Cut the zucchini into about 1 inch match sticks

Make the shiitake mushroom “bacon”

  • – Wipe the mushrooms with a paper towel, discard the stems and slice the mushrooms

    – Place the mushrooms on a baking sheet, season with salt and pepper, add 1-2 tablespoons of oil, lightly massage to ensure each piece is coated in seasoning, place in the oven for 15 minutes, turning once halfway.

Make the sauce

  • – Zest and juice the lemon into a bowl, add the almond parm, salt and pepper and 2 tablespoons of olive oil, mix well together

Cook the zucchini

  • – Finely chop the garlic

    – Place the garlic and 1 tablespoon of oil into a cold pan and set to medium heat, cook for 1 minute, stirring constantly, then add the zucchini and cook for 5-7 minutes, until the zucchini is cooked.

Finish the pasta

  • – Roughly chop arugula and basil

    – Mix the fusilli while it’s still warm with the sauce, basil and arugula, add a few tablespoons of pasta water if necessary. Taste and adjust seasoning as needed.


  • – Divide the fusilli between 2 plates, top with zucchini and shiitake mushroom “bacon”. Enjoy!

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