Mediterranean Pasta (gluten-free & vegan)

Hello lovely humans!

I’m back with a crazy delicious recipe for you all.

It’s savory, hearty and easily made into a gluten-free meal for those who are sensitive to gluten.  Pair it with a smooth red wine and you’ve got yourself a perfect weeknight meal for you and your loved ones!

Let’s get to it!


Mediterranean Pasta
Serves 3
Bursting with fresh vegetables, walnuts and olives, this vegan Mediterranean pasta is sure to be a crowd pleaser!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. Yellow Onion 1/4th cup chopped
  2. Garlic 2 cloves
  3. Portabella mushrooms 1 cup chopped
  4. Zucchini 1/2 cup chopped
  5. Red Pepper 1/4th cup chopped
  6. Green Peas (frozen) 1/2 cup
  7. Pimento Stuffed Green Olives 1/4th cup
  8. Walnuts 1/2 cup
  9. Gluten Free Noodles (if gluten free -- otherwise use regular noodles)
  10. salt + pepper
  11. garlic salt
  12. Extra Virgin Olive Oil
For the sauce
  1. Olive juice 2 Tbsp
  2. Balsalmic vinegar 2 Tbsp
  3. Lemon juice 2 Tbsp
  4. *Mango Vinegarette 2 Tbsp -- (this is made in house at our local coop, but can be substituted for a different vinegarette or omitted)
  5. Fresh basil
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  1. Begin by bringing a pot of water to boil.
  2. Once boiling, add noodles and cook until noodles are al dente.
  3. Strain and put noodles back into pan with lid on top to keep warm.
*While water is boiling, begin sauteing vegetables
  1. Put 1 Tbsp of EVOO in a warmed skillet on medium-low heat.
  2. Chop yellow onions and garlic and place into skillet until browned and fragrant.
  3. Add in chopped mushroom, zucchini, red pepper, peas, walnuts and olives.
  4. Sprinkle about 1 tsp of garlic salt on top, mix thoroughly and cook until veggies are cooked all the way through.
  5. Add salt & pepper to taste.
For sauce
  1. Mix all ingredients and pour over veggies.
  2. Add veggies with sauce with the noodles.
  3. Mix and enjoy right away!
  4. Top with fresh lemon and basil (optional)
The Vegan Steven

Bon appetite!

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