Vegan Medley Fusilli

My Verdict!

Everything you need:


  • 1 Cup Broccoli 
  • 1 Cup Chopped Red and Yellow Peppers 
  • 1 Cup Chopped Mushrooms 
  • 1 Cup Yellow Zucchini Olive Oil 
  • Rosemary 
  • Oregano 
  • Chilli Flakes 
  • Parsley 
  • Aglio Oglio Herb Mix 
  • Chopped Garlic 2 Cups of Quinoa Spinach Fusilli (Other Alternatives Auch as Spinach Pasta Can Be Used Too)

How to Cook:

  • Heat up the olive oil over a medium flame. To test it out, drop a small piece of pepper to check the sizzle
  • Add the chopped garlic to the pan
  • Add the medley (consisting of the peppers, mushrooms, broccoli, and zucchini) to the pan, stir-frying it over a light flame until golden brown
  • Simultaneously, boil the pasta in a pot with a teaspoon of olive oil
  • Add the chilli flakes to the medley
  • Once the pasta is fully cooked, add it to the pan with the medley
  • Add olive oil, oregano and Aglio Olio mix to the pan, stirring (the olive oil acts as a light dressing or sauce)
  • Once the pasta and medley have been properly stirred, add the parsley, oregano, and chilli flakes to garnish and serve

The Verdict

(This section of the post tries to evaluate and rate the recipe above on the basis of ease of cooking, ingredients needed, cost efficiency, and the quality of food produced. The evaluation will be from my perspective as a student on a budget with limited time and therefore highly depend on the above-listed criteria)

Difficulty level of the recipe: The simple ingredients and easy cooking process result in an average cooking time ranging between 20-30 minutes. This means, on the easy scale, I would rate it a 5/5!

Ingredients needed: All the ingredients used are easily available in most grocery stores, supermarkets and farmers markets. The combination used in the medley can easily be altered based on personal preferences, dietary requirements and availability of resources. However, cooked repeatedly (as most recipes are by students), this pasta can become rather bland and boring. Therefore, I rate it 4/5.

Cost Efficiency: No doubt, alternative pasta used in this recipe (quinoa based instead of wheat based) does retail at a more premium price than regular pasta. Yet, the health benefits outweigh the price difference for me Besides that, most ingredients can be acquired for cheap calling for a rating of 4/5.

Quality of Food: Most ingredients I used in the recipe were organic, and all of them were vegan. This is a conscious effort by me to cut meat out of my diet, in hopes of building healthier and more sustainable eating habits in the long run. If that is your objective, I would rate this recipe 5/5.

Overall: This is a recipe I personally make 3 or 4 times a week due to how easy, delicious and healthy it is. I would recommend getting creative with it and adding or replacing ingredients you personally enjoy in order to enjoy it to the max!

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