Vegan Rice Pasta with Mushrooms, Corn and Baby Carrots

Delicious lunch for vegans who also eat gluten-free - vegan pasta made from whole brown rice with mushrooms, corn and carrots that children love

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Mushrooms, 200 g
brown or white, cut into slices
Olive oil, 2 tablespoons
extra virgin - for frying
Frozen baby carrots, 2 cups
already cooked
Frozen corn kernels, 2 cups
already cooked
Salt, 1/4 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste
Whole brown rice noodles, 450 g


1. In a large pan with a lid, fry the mushrooms (basket of fresh mushrooms) in the oil, until they drain and shrink.
2. Add the carrots, corn and spices. Continue to stir occasionally over low heat with the lid closed for about 10 minutes.
3. While frying the vegetables, cook the rice pasta according to the manufacturer's instructions, rinse and strain.
4. Add the pasta to the pan, and mix everything together gently to absorb flavors.
5. Taste and adjust seasoning.
6. Serve immediately and eat warm.
7. Bon appetite (:

The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 570 cal 164 cal
Proteins 13 g 4 g
Carbohydrates 113 g 33 g
Fat 8 g 2 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
Vegan Rice Pasta with Mushrooms, Corn and Baby Carrots
Delicious and easy rice pasta for lunch