Yields: 4 Servings

Gluten-free doesn’t mean you can’t eat spaghetti! This gluten-free and dairy-free vegan spaghetti dish is packed with fresh, flavorful Italian ingredients.


  • 12 oz. quinoa fusilli pasta, cooked
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 1/4 tsp crushed red pepper flakes
  • 2 pints grape tomatoes, halved
  • 15 oz. 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


  1. Heat the oil in a big nonstick skillet over medium-high heat. Add the garlic and pepper flakes and cook, stirring constantly, for 30 seconds, or until fragrant.
  2. Add the grape tomatoes and simmer for 6 to 7 minutes, stirring regularly, until softened.
  3. Add the beans and peas.
  4. Add the pasta and cook for 1 minute, stirring occasionally.
  5. Stir in the basil, salt, and pepper and Serve.