organic veggie fusilli

A tricolour organic pasta with nutrient-rich quinoa, rice, spinach, and beetroot. Grown organically without any pesticides, chemicals or GMO's it is gluten-free, cholesterol-free and Australian made . To cook the pasta, boil a large pot of water with a big pinch of salt. Once the water is boiling, add the desired amount of pasta, be sure to keep occasionally stirring to avoid the penne sticking together. Once cooked al dente (cooked, but still a little firm to the bite), drain the pasta of the water. Then return the pasta to the pot and stir in your sauce... maybe even try out Scoop's organic Napoletana tomato sauce! Kindly remember to store all pantry items in a cool, dry place, in an airtight container.