This creamy pasta dish calls for fusilli and nutrient-rich pesto. If you have difficulties swallowing, use a finer pasta such as pastina or elbow macaroni.
2 cups fusilli
6 tablespoons cream cheese, softened
3 to 4 tablespoons pesto sauce
¼ cup grated Parmesan
Fresh parsley, chopped
Roasted sunflower seeds
- Cook pasta according to package directions. Reserve about ½ cup cooking liquid, then drain.
- Whisk cream cheese with pesto and about 6 tablespoons reserved cooking liquid until creamy. Adding more water will produce thinner sauce and less water will produce thicker sauce. Pour sauce over pasta and toss to combine.
- Top with Parmesan. Add parsley and sunflower seeds to taste, and serve immediately. Pasta should register 145 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.