Recipe description
July 23, 2026
Vegetable noodle paella
Vibrant veggie noodle paella that supports gentle, daily digestion.
Plant Based
Easy Recipe
82%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: wheat, tree_nut, milk, peanut, celery, mustard, sesame, sulfites, lupin, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and noodles.
- Colorful plant variety and herbs provide polyphenols.
- Balanced, gut-friendly fats from olive oil and plant-based ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Noodles
150
gram
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
clove
Bell Pepper
1
piece
Tomato
2
piece
Pea, green
0.5
cup
Vegetable broth
2
cup
Saffron
0.25
teaspoon
Paprika powder
1
teaspoon
Parsley
2
tablespoon
Zucchini
1
piece
Lemon
4
wedge
Instructions
1
Prepare all vegetables: dice the onion, mince garlic, chop bell pepper and zucchini into bite-sized pieces, and dice tomatoes.
2
Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
3
Add garlic, bell pepper, and zucchini. Cook for another 3-4 minutes until vegetables begin to soften.
4
Stir in diced tomatoes, paprika, and saffron threads. Cook for 1-2 minutes until fragrant.
5
Add the noodles to the pan and stir to coat with the vegetable mixture.
6
Pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 8-10 minutes until noodles are tender and most liquid is absorbed.
7
Add green peas during the last 2 minutes of cooking.
8
Remove from heat and let sit covered for 2 minutes. Stir in chopped parsley.
9
Serve immediately with lemon wedges on the side for squeezing over the dish.
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Nutrition
510 kcal
Calories
14 g
Protein
72 g
Carbohydrates
9 g
Fiber
9 g
Sugar
15 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish vegan?
Yes, it's vegan as written since it uses only plant-based ingredients and vegetable broth.
Can I make this gluten-free?
Yes, use gluten-free noodles (or gluten-free/whole-grain options) and check other ingredients.
How can I customize it with seasonal vegetables?
Swap in vegetables you have on hand; the dish works with zucchini, peppers, tomatoes, peas, etc.
How flavorful is it and can I adjust the heat?
Paprika and saffron give aroma and color; you can add more spices or chili flakes if you like.
How long does it take to cook?
About 25–30 minutes total: roughly 10–15 minutes prep and 15–20 minutes simmer.
How do I know when the noodles are done?
They should be tender and most of the liquid absorbed; taste a noodle to check.
Can I make this in one pan?
Yes, it's cooked in a large skillet or paella pan, no need for multiple pots.
How many servings does it make and can I adjust it?
Serves 2; scale the ingredients up or down as needed.
How should I store leftovers?
Cool and refrigerate in an airtight container for 1–2 days; reheat gently.
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