{GF} Broccoli & Bell Pepper Fusilli

Happy Monday! I've been trying to eat at home a little more often, spend more time in the kitchen with my hands. Cooking is therapeutic for me and I truly believe that the act of cooking at home can vastly improve your health all on its own. This recipe is great because it's super quick, easy peasy and filling. I made this version vegetarian and gluten free. In terms of gluten free pastas, I'm super picky, but trader joes has a few brands that I'm partial to. They were out of my FAVORITE (the red lentil pasta), so I went with the brown rice & quinoa GF pasta instead. The onions and peppers give this pasta dish a bit of sweetness, which is balanced out by the salty pecorino.  But feel free to substitute any vegetable you have on hand. You can use red peppers instead of yellow, brussels sprouts, spinach -- whatever you whimsy. :)


  • 1/3 onion, chopped
  • 2 cloves garlic, minced
  • 1 red or yellow bell pepper
  • 1 medium head of broccoli, taken off the stems and chopped into bite-sized bits
  • 1/2 bag GF pasta of choice (I'm partial to TJ's Red Lentil pasta OR the brown rice & quinoa fusilli)
  • EVOO to taste
  • salt to taste
  • a sprinklin' of red pepper flakes


1. Put a little bit of olive oil in a large sautée pan on medium-low heat. Add the onion, peppers and garlic and leave until slightly translucent and softened.

2. Meanwhile, bring a pot of water to a boil with a big pinch of salt for the pasta. Once it beings boiling, add the pasta and follow the directions on the bag for cook time. I like my pasta VERY al dente, so I check on it a few minutes before the allotted time just to make sure. You don’t want to overcook GF pasta. 

3. Add the broccoli and cook for a few more minutes. You want the broccoli to retain a bit of bite. 

4. When the pasta is cooked, drain the water out and add the pasta to the veggie pan. Stir together, drizzle in a couple glugs of EVOO, sprinkle in some salt to taste.

5. Top with pecorino cheese+ + some red pepper flakes if you like a little spicy kick as much as I do!


*If you’re vegan you can sub in nutritional yeast instead of the cheese.

*This would be just fine with a tomato-based sauce instead of EVOO.

Happy Monday!