About this recipe:A super-quick and fragrant pasta dish. Pasta is tossed with lemon juice, lime juice, parsley, coriander and sage. Feel free to use any dried herbs you have at hand.
225g fusilli pasta
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dried parsley
1 tablespoon dried coriander
1 tablespoon dried sage
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Bring a pot of lightly salted water to the boil. Cook the fusilli in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 75ml of the water from the pot and set aside. Drain the fusilli.
Combine the fusilli and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, coriander and sage through the pasta until evenly mixed. Serve hot.
Make this a satisfying vegan main by adding 2 to 4 tablespoons of olive oil to the mix along with the lemon and lime juice.