Rice Pasta with Leek and Mushrooms

Rice flour pasta with added leeks and mushrooms especially for vegans and gluten-free - a delicious and easy lunch

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Olive oil, 5 tablespoons
extra virgin - for frying
Leek, 1 cup
chopped into thin slices
Champignon mushroom, 200 g
medium chopped
Atlantic sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Parsley, 5 stalks
only leaves - finely chopped
Dill, 5 stems
only leaves - finely chopped
Coriander, 5 stalks
only leaves - finely chopped
Celery, 1 stalk
only leaves - finely chopped
Gluten-free rice pasta, 250 g
Atlantic sea salt, 1 flat teaspoon
for cooking pasta


1. In a large and wide pan, heat the olive oil and fry the leeks and mushrooms until soft (about 10 minutes).
2. Add the spices and herbs to the pan, and cook with a lid on low heat for about 10 minutes while stirring.
3. At the same time, cook the rice pasta in a separate pot with plenty of water and a teaspoon of salt until it is ready to eat (bite - al dente, but not too soft), strain and immediately add it to the pan.
4. Mix everything together and cook for another 5 minutes on low heat (stirring occasionally).
5. Transfer to a serving dish and serve hot.
6. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste. Instead of fresh parsley, dill and coriander you can use dried (0.5 teaspoon of each). Instead of the leaves from the celery stalk, dried celery leaves can also be used to taste.

Nutritional Values Serving/Unit 100 Grams
Calories 236 cal 201 cal
Proteins 4 g 4 g
Carbohydrates 37 g 32 g
Fat 8 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Rice Pasta with Leek and Mushrooms
Rice pasta for lunch