Fusilli Brown Rice Pasta with Vegetables

Vegan rice pasta stew with leek, peppers and mushrooms - great vegan dish that is also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Whole brown rice pasta, 150 g
fusilli shape
Olive oil, 3 tablespoons
for frying
Leek, 1 average size
finely chopped
Red pepper, 1 medium unit
Yellow pepper, 1 medium unit
Orange pepper, 1 medium unit
White mushroom, 3 average sizes
cut into slices
Black pepper, 1/4 flat teaspoon
coarsely ground
Celery salt, 1/4 flat teaspoon
or regular salt
Vegetable and herb salt, 1/4 flat teaspoon
or regular salt


1. Cook the pasta according to the manufacturer's instructions, rinse and strain.
2. In a large pan with a lid, fry the vegetables in the olive oil (cut the peppers into cubes), until they all soften and turn slightly golden (about 10 minutes).
3. Add the spices and the cooked pasta to the pan, and mix everything together on low heat for about 5 minutes.
4. Serve and eat hot.
5. Bon appetite (:

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 494 cal 111 cal
Proteins 9 g 2 g
Carbohydrates 82 g 18 g
Fat 17 g 4 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
Fusilli Brown Rice Pasta with Vegetables
Easy and delicious meal for vegans