Recipe: Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil

by JJ Virgin on August 5, 2017

So often, we talk about clean eating in terms of what’s left out: gluten-free, dairy-free, soy-free, meatless… This recipe is a reminder that you can create fresh, delicious food so good, your focus will be what’s on your plate instead of what’s missing!

This dish is a healthy choice for vegetarians/vegans, but it also makes a great option for omnivores who want a change of pace. The key to balanced meatless meals is to include plenty of fiber and protein so you stay full and meet your body’s nutritional needs.

In this case, protein- and fiber-rich quinoa pasta and cannellini beans do the job. Just be sure you choose-corn-free quinoa pasta, so you’re not adding a side of inflammation to your dinner! (Here’s a blog about why that matters… Quick Question: What’s Wrong With Corn?)  

Finally, if you’re eating exclusively vegetarian or vegan, remember it is absolutely crucial that you supplement with vitamin B12 to prevent a life-threatening deficiency. Read this article to find out more.

Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil is the first recipe in our Virgin Vegan menu, to be joined by Lentil Nut Burgers with Cilantro Vinaigrette; Roasted Sweet Potato Salad; and Matcha Blueberry Smoothies.

Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil


August 5, 2017

Giving up gluten doesn’t mean giving up pasta! This vegan pasta dish is full of fresh, tasty Italian flavors and is completely gluten-free and dairy-free.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


12 oz. quinoa fusilli pasta

1/4 cup olive oil

4 garlic

1/4 tsp crushed red pepper flakes (or more to taste)

2 pints grape tomatoes, halved

1 (15 oz.) organic no-salt-added cannellini beans, drained and rinsed

1/2 cup organic green peas, cooked

1/2 cup thinly sliced fresh basil

1/2 tsp sea salt

1/4 tsp freshly ground black pepper


1Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the directions.

2While the pasta is cooking, heat the oil in a large nonstick skillet over medium-high heat.

3Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.

4Add the grape tomatoes and cook, stirring occasionally, until softened, 6 to 7 minutes.

5Stir in the beans and peas and cook for 1 minute.

6Drain the pasta and add it to the tomato mixture. Cook, tossing, until hot, 1 minute.

7Remove from the heat and stir in the basil, salt, and pepper.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Calories416 calories
Sodium222 mg
Protein10 grams
Total Fat16 grams
Saturated Fat2 grams
Total Carbohydrates63 grams
Dietary Fiber8 grams

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