Lotsa Pasta
This easy pasta can be served warm, cold or at room temperature. It’s brown rice and quinoa pasta with crushed tomatoes in oregano and garlic. I’ve added tri color diced peppers, garbanzo beans, mushrooms and artichokes. I seasoned with smoked paprika, minced garlic, ground pepper medley, basil, oregano, and parsley. I seasoned the water with pink Himalayan salt. I served with mixed greens topped with non dairy parm and cold steamed brown rice. It’s delicious, light and filling. All plant based. You can add additional veggies to the pasta or the side salad. Lots of flavor, color and texture perfect for lunch, dinner or entertaining.
This versatile pasta dish is not only packed with vibrant flavors but also offers great nutritional benefits thanks to its wholesome ingredients. Brown rice and quinoa pasta provide a gluten-free option that's rich in protein and fiber, which helps keep you full and energized. One of the things I love about this recipe is how easy it is to customize based on what you have on hand. Adding extra veggies like zucchini, spinach, or sun-dried tomatoes can enhance both texture and taste. Using pink Himalayan salt to season the boiling water adds trace minerals, making a subtle but healthy difference. For anyone transitioning to plant-based meals, incorporating plant-based parmesan and steamed brown rice on the side is a fantastic way to complement this dish with extra nutrients and flavors. The smoked paprika and minced garlic create a smoky, fragrant base that pairs beautifully with the crushed tomatoes and oregano. Serving this pasta cold or at room temperature makes it a perfect make-ahead option for meal prep or picnics. It’s light yet filling, offering a balance of carbs, fiber, and plant protein that supports a balanced diet. Whether you're vegan, gluten-free, or simply wanting a healthy and colorful meal, this easy pasta recipe ticks all the boxes for taste, nutrition, and convenience.
