Brown Rice Pasta with Zucchini, Mushrooms and Corn

Gluten-free vegan pasta made from brown rice pasta with zucchini, champignon mushrooms and corn kernels - an excellent and easy main course to prepare for lunch

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


Olive oil, 2 tablespoons
extra virgin, for frying
Zucchini, 2 medium units
cut into cubes
Champignon mushrooms, 1 package
cut into cubes
Frozen corn kernels, 1 cup
cooked according to the manufacturer's instructions
Brown rice noodles, 250 g
in any shape you like
Garlic, 2 cloves
Gluten-free organic soy sauce, 1 tablespoon
Black pepper, 1 pinch
coarsely ground, to taste
Chili flakes, 1 pinch
to taste


1. In a wide pan heat the olive oil, add the zucchini and mushrooms to the pan and stir-fry for a few minutes until lightly browned.
2. Add the corn kernels (cooked according to the manufacturer's instructions) and continue to stir-fry.
3. Add the pasta (cooked according to the manufacturer's and strained) to the pan, add also the spices, and mix lightly over medium heat for about 10 minutes to blend flavors.
4. Transfer to a serving dish and eat hot.
5. Bon appetite (:

The preparation method also includes stir-frying.

Nutritional Values Serving/Unit 100 Grams
Calories 657 cal 120 cal
Proteins 16 g 3 g
Carbohydrates 122 g 22 g
Fat 14 g 3 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
Brown Rice Pasta with Zucchini, Mushrooms and Corn
Delicious vegan lunch
Brown Rice Pasta with Zucchini, Mushrooms and Corn