Fusilli with leeks, fennel, and roasted red pepper | Sunbasket

Ingredients

• 5 ounces gluten-free quinoa fusilli
• 1 red bell pepper
• 2 small leeks
• 1 medium fennel bulb (about 7 ounces)
• 1 cup vegetable broth
• 1 Meyer or Eureka lemon
• 2 or 3 sprigs fresh basil or other leafy herb such as parsley
• 1 teaspoon red chile flakes (optional)
• Sunbasket vegan “Parmesan” (nutritional yeast - almond meal)