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quinoa fusilli pasta
quinoa fusilli pasta

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


August 4, 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.

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


8 oz. quinoa fusilli pasta

1/4 cup olive oil

4 cloves garlic

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

2 pints grape tomatoes, halved

1 cup 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


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 and salt.

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