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Quick Parsley, Pea and Tomato Pasta (vegan + gf)
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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: gluten-free, healthy, Italian, vegan, vegetarian
Servings: 2 people


  • 2 heaped cups dry 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)
  • ½ cup parsley, chopped finely
  • 18 cherry tomatoes, sliced in half
  • cup peas (If frozen, steam for one minute before use)
  • cup cooked and drained white beans, such as navy or haricot beans
  • 3 inch piece of courgette/zucchini, sliced into very thin strips with a mandoline or sharp knife
  • 2 tbsp garlic-infused extra-virgin olive oil
  • Salt and pepper to taste


  • 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.


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!