Brown Rice Pasta with Vegetables

Name: Brown Rice Pasta with Vegetables
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Brown rice fusilli; 1 bunch of wild asparagus; Red and green bell pepper; 1 garlic clove; Mushrooms; Cherry tomatoes; Pink Himalayan salt; Pepper; Extra virgin olive oil; Hard-boiled egg

Rice & pasta

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Today I'm making brown rice pasta with vegetables, a simple, colorful recipe that I love coming back to any day of the week. Wild asparagus and mushrooms take center stage, joined by red and green bell pepper, garlic, and cherry tomatoes. I finish it with a hard-boiled egg, and I have a meal for two ready in 30 minutes.

To make sure this veggie pasta turns out just right, I sauté the vegetables and cook the fusilli according to the package directions, being careful not to overcook them. That way, when everything is tossed together, the pasta holds its texture and catches all the flavor from the sauté. I love it for an everyday lunch when I want something easy without falling back on the same old combinations.

If you enjoy these simple dishes, I recommend my Roasted vegetable pasta and Brown rice with asparagus to mix up your weekday meals.

Prep: 10 minCook: 20 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

Brown rice fusilli
1 bunch of wild asparagus
Red and green bell pepper
1 garlic clove
Mushrooms
Cherry tomatoes
Pink Himalayan salt
Pepper
Extra virgin olive oil
Hard-boiled egg

Step by step

Method

1Cook the pasta in plenty of water for 5 minutes.
2Once the time is up, transfer to a colander and rinse under cold water to stop the cooking, then drain thoroughly.
3Meanwhile, clean and chop the vegetables.
4Transfer them to a skillet and cook well with a drizzle of olive oil.
5When the vegetables are nice and tender, add the garlic, the pasta, and season to taste with salt and pepper.
6Cook for a couple more minutes.
7Serve with a hard-boiled egg to complete the dish.
8All done! Our Brown Rice Pasta with Vegetables is ready.

Frequently asked questions

Is brown rice pasta gluten-free?

If it is made purely from brown rice, it is naturally gluten-free. If you are cooking for someone with celiac disease, check that the package is labeled 'gluten-free' and avoid cross-contamination during preparation.

How can I store brown rice pasta with vegetables?

Store it in an airtight container in the fridge within two hours of cooking and eat it within one to two days. If possible, keep the boiled egg separately and reheat only the portion of pasta and vegetables you plan to eat.

Can I swap the asparagus or mushrooms for other vegetables?

Yes, you can use zucchini, broccoli, or green beans, depending on what you have at home. Chop the vegetables into similar-sized pieces and adjust the sautéing time to their texture so they cook through without falling apart.