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Garlic Butter Fusilli with Toasted Breadcrumbs

yield: 4 servings


  • 1 package favourite GF fusilli
  • 2 sticks It’s Not Butter Garlic
  • 4 tbsp GF panko breadcrumbs, toasted
  • Himalayan pink salt & pepper, to taste
  • Optional: sauteed spinach, kale or other greens


  • Fill a large pot with water, add 2 tsp salt and bring to a boil. Add pasta and cook until al-dente.
  • Drain and rinse.
  • Add pasta back to pot along with the butter.
  • Heat over low-medium heat until butter has melted.
  • Season with salt and pepper and add optional add-ins if using and mix well to incorporate.
  • Top with toasted bread crumbs.