Considering most pasta is made with wheat, eggs and other off-limits ingredients, I am very excited to have found GoGo Quinoa pasta with its two ingredients: quinoa and brown rice. Their fusilli was satisfying and lacked the ‘goopy’ texture I’ve experienced with other gluten free vegan pastas.
I prepared this quick meal in about 15 minutes, and it was surprisingly gourmet. With lots of greens, fiber (6g per serving!) and flavour, it’s a great go-to with minimal ingredients and time.
Ingredients: Serves 2
One box of GoGo Quinoa Fusilli
2-3 tbsp olive oil
2 cloves of garlic, chopped
3 cups of spinach
1 large head of broccoli, bite sized
1/4 cup of walnut pieces
10 or so large basil leaves, chopped
sea salt and fresh cracked pepper to taste
Cook the quinoa pasta as directed on the box. I left mine slightly al dente to minimize mushiness.
In a large frying pan on medium heat, sauté your oil and garlic for a minute or two, and add broccoli and chopped basil, turning frequently. Once broccoli has turned bright green, add the spinach and cooked pasta and toss well. This will not take very long, and you want to make sure the veggies are not overcooked.
Once the spinach has sautéed and the pasta is mixed in, squeeze the lemon juice on top, add sea salt, and toss one more time.
Plate it up as a side or a main, and sprinkle the crushed walnuts on top for protein, flavour and texture.
Garnish with a little extra basil and enjoy.
~ The Vegan Project