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  • Writer's pictureBecki Ledford

Summer Veggie Pasta

This post originally appeared on my old site Fighting for Wellness in June 2013. As written, the recipe is gluten-free and vegan, but the ingredients can be modified if neither is important to you.



4 oz. dry quinoa pasta, cooked according to package

1 tsp. coconut oil

1/2 tsp. minced garlic

1 cup chopped broccoli

1 cup chopped baby bella mushrooms

6 cherry tomatoes, sliced in half

1/4 cup Trader Joe’s mozzarella style vegan shreds (or your favorite cheese)


Cook quinoa pasta according to package directions. While quinoa pasta is cooking, heat 1 tsp. coconut oil in a non-stick pan. Add minced garlic, broccoli, and mushrooms then sauté over medium-high heat until mushrooms become fragrant and broccoli is tender enough to insert a fork (about 10 minutes). At the last minute add cherry tomatoes and turn heat to low. Drain pasta and add to non-stick pan with other ingredients. Top with vegan cheese.

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