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Fresh Herb Gemelli Pasta

Fresh herbs, olive oil, and gemelli pasta. A simple and perfectly delicious meal.
5 from 2 votes
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Course: Entree
Cuisine: Italian
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 6 servings
Calories: 352kcal
Author: Linda & Alex
Cost: $10


  • stove
  • pot
  • knife


  • 1 pound bag of gemelli pasta or any shape that you like – Check the ingredients for eggs. I use Garofalo brand.
  • ½ cup packed basil leaves – chopped
  • ½ cup purple basil leaves – chopped
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped oregano
  • 1 tablespoon chopped rosemary
  • 1 large clove of garlic - minced
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  • Bring a full pot of water to a boil and salt the water with a teaspoon of salt. Add the gemelli pasta and cook according to the instructions on the bag. Usually nine minutes.
  • When the pasta is done, drain it in a colander and put it back in the pot.
  • Heat the olive oil in a small saucepan on medium heat. When it’s hot (but not smoking) add the garlic and herbs and stir for thirty seconds. They will sizzle, remove from the heat if the oil begins to smoke. Pour the oil and herbs on the pasta and stir to coat. Salt and pepper to taste.
  • Enjoy!


Recipe Notes
  • Salt the water before boiling the pasta for better flavor. 
  • Don't overcook the pasta or it will become mushy.
  • You can use dried herbs if you don't have fresh. A ½ teaspoon of each should work well. 
  • Grate vegan parmesan on top for added flavor. 


Serving: 1cup | Calories: 352kcal | Carbohydrates: 58g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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