Quick Parsley, Pea and Tomato Pasta (vegan + gluten-free)
This healthy vegan and gluten-free Parsley, Pea and Tomato Pasta is the perfect mid-week meal - delicious, nutritious and thrown together in 20 minutes!
2heaped cupsdry gluten-free pasta(I like brown rice penne, but feel free to use whatever you like and use regular pasta if you're not gluten-free)
½cupparsley, chopped finely
18cherry tomatoes, sliced in half
⅔cuppeas (If frozen, steam for one minute before use)
⅔cupcooked and drained white beans, such as navy or haricot beans
3inch pieceof courgette/zucchini, sliced into very thin strips with a mandoline or sharp knife
2tablespoongarlic-infused extra-virgin olive oil
Salt and pepper to taste
Instructions
Cook the pasta in a large saucepan according to package instructions (rice pasta usually takes about 10 minutes in boiling water).
While the pasta is cooking, cut and prepare the vegetables as instructed above.
Remove the pasta from the heat, drain, rinse and place back in the warm saucepan.
Add the parsley, tomatoes, peas, beans, courgette and garlic oil and toss everything together.
Season to taste with sea salt and black pepper, and serve immediately.
Notes
Note: If you’re using brown rice pasta be aware that it doesn’t work very well as cold leftovers. Once the pasta cools it becomes quite hard and less tasty!