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This brown rice penne pasta recipe delivers a hearty vegetarian meal with nutty, toasted grains and aromatic garlic-herb oil that elevates every bite. The combination of chewy penne and nutritious brown rice creates a satisfying base, while the crispy edges from toasting add depth and texture.
Perfect for a wholesome weeknight dinner or meal prep, this dish balances protein, fiber, and flavor without relying on meat.
What sets this recipe apart is the garlicky herb oil that infuses the pasta and rice with bright, savory notes, while roasted vegetables or vegan pesto can be added for extra richness. The method is straightforward—simmer the grains separately, toast them for extra flavor, and toss with the fragrant oil.
Serve with a crisp green salad or garlic bread for a complete, restaurant-quality meal that’s both nutritious and indulgent.
Ingredients for brown rice penne pasta
Nutty brown rice and chewy penne meet aromatic garlic-herb oil for a wholesome vegetarian feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Penne Pasta 🍝 | 12 oz | Uncooked, whole grain preferred |
| Long-Grain Brown Rice 🌾 | 1 cup | Uncooked, rinsed well |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Dried Italian Seasoning 🌿 | 1 tbsp | Or 1 tsp each dried basil, oregano, thyme |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Zest 🍋 | 1 tsp | Fresh, for brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Bell Pepper 🍅 | 1 whole | Optional, for roasting |
| Red Onion 🧅 | 1 whole | Optional, for roasting |
| Vegan Butter 🧈 | 2 tbsp | For toasting grains |
The whole grain brown rice and brown rice penne are the heart of this dish—look for organic brands at Whole Foods or Trader Joe's for optimal texture and flavor. The extra-virgin olive oil should be fruity and peppery—avoid the cheap supermarket stuff. For the garlic, fresh is non-negotiable—jarred garlic lacks the depth. If you're short on time, pre-minced garlic works, but fresh always wins. The Italian seasoning blend should include basil, oregano, and thyme—check the label if buying pre-mixed. For the optional roasted vegetables, red bell peppers and red onions caramelize beautifully, but zucchini or asparagus work too.
No Italian seasoning? Mix 1/4 tsp each of dried basil, oregano, and thyme—it's the same ratio. Short on olive oil? Avocado oil is a great substitute. The vegetable broth can be swapped for water plus 1 tsp bouillon, though homemade broth adds richness. For extra protein, add 1 cup cooked chickpeas or crumbled tempeh. If you prefer white rice, swap it 1:1, but the nutty flavor of brown rice is what makes this dish special. The lemon zest brightens everything—skip it if you're out, but the dish will taste flatter without it.
Store cooked grains in airtight containers for 4-5 days in the fridge or 3 months in the freezer. The garlicky herb oil keeps for up to 1 week in the fridge if stored in a small jar with a tight seal. For meal prep, cook the grains separately and toast them together with the oil just before serving to maintain crispy edges. This dish reheats beautifully—add a splash of water or broth when warming to prevent drying. Garnish with fresh parsley right before serving for maximum freshness.
Why You'll Love This Recipe
- No-Fuss Cooking: I swear by this one when I’m too tired to fuss—just toss the brown rice penne into boiling water, toast the rice in the same pot with olive oil, and toss everything together. The garlic and Italian seasoning infuse in minutes, no chopping, no stress.
- Umami Bomb: That long-grain brown rice cooked right into the pasta? It turns this into something ridiculously flavorful—nutty, slightly chewy, with a deep garlic aroma that lingers. Honestly, I’ve had people ask if I used broth, but no—just olive oil and patience.
- Weeknight Workhorse: This is my go-to for busy nights, potlucks, or when I need to feed a crowd. Double the batch, store it in the fridge, and reheat it for days—it’s hearty enough to stand alone or pair with grilled chicken. My kids even ask for seconds, and that’s saying something.
- Budget Magic: Brown rice penne and long-grain rice are my pantry staples—they stretch meals without breaking the bank. A single batch feeds four for under $3, and the leftovers? Even better the next day. Between us, this is how I survive grocery shopping on a tight budget.
Step-by-step instructions for toasted nutty grains with garlicky herb oil
Here's how to transform simple ingredients into a rich, aromatic brown rice penne dish with deep flavor layers.
Toast the Brown Rice Penne and Prepare the Garlicky Oil
Preheat your oven to 375°F. Spread the 12 oz brown rice penne pasta in a single layer on a baking sheet. Toast for 10-12 minutes until the edges are golden brown and you can smell that nutty aroma developing. This toasting step creates the signature toasted flavor that sets this dish apart.
While the pasta toasts, heat the 0.5 cup extra-virgin olive oil in a large skillet over medium-low heat. Add the 6 cloves minced garlic and cook for 2-3 minutes until the garlic is lightly golden and fragrant—don't let it burn. Remove from heat and stir in the 1 tbsp dried Italian seasoning and 1 tsp lemon zest. Set aside to infuse while you prepare the remaining ingredients.
Roast the Vegetables for Depth of Flavor
Preheat your broiler to high. Cut the 1 whole red bell pepper and 1 whole red onion into 1-inch chunks (remove seeds and membranes from the pepper). Toss them with 1 tsp olive oil and spread on a baking sheet. Broil for 8-10 minutes, stirring once, until the edges are charred and blistered—this caramelization adds incredible depth to the dish.
While the vegetables roast, bring 4 cups vegetable broth to a gentle simmer in a saucepan. Add the 1.5 tsp salt and 0.5 tsp black pepper, then reduce heat to maintain a low simmer. This broth will form the flavorful base for your pasta.
Cook the Brown Rice and Combine Components
In a separate pot, toast the 1 cup long-grain brown rice in the 2 tbsp vegan butter over medium heat for 2 minutes until the butter foams and the rice is lightly coated. Add 2 cups of the simmering vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the rice is tender and the liquid is absorbed.
Remove the toasted brown rice penne from the oven and transfer to a large bowl. Add the cooked brown rice, roasted vegetables, and the remaining 2 cups vegetable broth. Stir in the garlicky olive oil mixture and toss everything together until well combined. The pasta should be coated in that fragrant oil and the vegetables should be evenly distributed.
Finish and Garnish for Maximum Impact
Return the pasta mixture to the pot and bring to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded together. The dish should have a rich, aromatic scent with notes of garlic, herbs, and the toasted brown rice.
Remove from heat and stir in the 0.25 cup chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed. The finished dish should have a perfect balance of nutty brown rice, garlicky oil, and roasted vegetable sweetness. Serve immediately while hot, garnished with extra parsley if desired.
Pro Tips For Making Brown Rice Penne Pasta
- TOAST THE RICE FIRST: Brown rice soaks up moisture like a sponge—toss it in a dry pan with olive oil for 2 minutes until it smells nutty. This step cuts cooking time by half and keeps the grains from turning mushy when mixed with pasta later.
- SMASH HALF THE GARLIC: Minced garlic burns faster than you think. Crush 3 cloves flat with the side of your knife, then leave them whole—this way, they release flavor without turning bitter. (Yes, it looks lazy, but it works every time.)
- USE PASTA WATER WISELY: Don’t drain the pasta completely before mixing. Reserve ½ cup of starchy pasta water and stir it into the rice-pasta combo—it binds everything together and makes the dish creamier without extra fat.
- COOK THE PENNE AL DENTE: Brown rice pasta needs a longer simmer than white. Test one piece at 1 minute before the package says—it should have a slight bite. Overcooking turns it gummy, and you’ll regret it when the texture turns sad.
Troubleshooting this recipe
Pasta Overcooking Fix
Brown rice penne cooks faster than regular pasta—pull it from heat 1-2 minutes early (around al dente) because it continues cooking in residual heat. If it feels mushy, toss with 1 tsp lemon juice and 1 tbsp olive oil to revive texture.
For extra insurance, reserve ½ cup pasta water before draining to adjust consistency later. 💡
Rice Undercooked Problem
Brown rice needs more moisture than white rice. If it’s crunchy after 30 minutes, add ½ cup hot broth and cover for another 10 minutes. I’ve found long-grain brown rice from Trader Joe’s cooks more evenly than short-grain varieties.
For future batches, use 1 cup rice to 2.5 cups broth instead of 2 cups. ✨
Oil Separation Solution
The garlicky herb oil may separate if stored too long. To fix, whisk vigorously or heat gently (low heat for 30 seconds) before using. For extra stability, store it in a small jar (less surface area = less oxidation).
If the garlic flavor fades, add ½ tsp fresh minced garlic when reheating the dish. 🌿
Vegetable Burn Prevention
Roasted veggies can char too quickly—flip them once at the 5-minute mark to ensure even browning. For thicker-skinned veggies like red onions, cut into ½-inch slices instead of chunks. If they burn, toss the blackened pieces and add 1 tsp balsamic vinegar to balance the bitterness. 🔥
Flavor Balance Issues
If the dish tastes bland, boost umami with 1 tsp soy sauce or ½ tsp nutritional yeast. For extra brightness, add 1 tsp capers or a pinch of red pepper flakes.
If the garlic flavor is too strong, add 1 tbsp fresh parsley and 1 tsp lemon zest to mellow it out. Taste as you go—adjust in small increments! 💛
Meal Prep Texture Loss
Toasted pasta loses crispiness when reheated. Revive it by spreading on a baking sheet and broiling for 3-4 minutes at 375°F before serving. For rice, add 2 tbsp water per cup when reheating. If the dish dries out, cover with a damp paper towel while microwaving. 💫
Nutrition facts
Frequently asked questions
Can I substitute white rice for brown rice in this recipe?
You can try, but the nutty flavor and chewy texture that make brown rice special will be lost. For a similar texture, use jasmine rice (cooks in 15 minutes) and toast it for 3-4 minutes in vegan butter before adding broth. White rice will absorb liquid faster, so reduce broth by ¼ cup.
How do I make this dish gluten-free?
Swap the brown rice penne for gluten-free penne (made from rice or corn) and ensure your Italian seasoning is certified gluten-free. Check broth labels too—some contain wheat. For extra protein, add ½ cup cooked quinoa per serving or use gluten-free tamari instead of soy sauce.
What's the best way to add protein to this vegetarian dish?
Try these easy additions: ½ cup chickpeas (roasted with olive oil and salt), ½ cup crumbled tempeh (pan-fried until crispy), or ¼ cup nutritional yeast (for cheesy flavor). For a meaty texture, seared tofu cubes work beautifully—just marinate in soy sauce and garlic before adding.
Can I make this ahead of time for meal prep?
Yes! Cook the grains separately and store in airtight containers for 4-5 days. Reheat with 2 tbsp water per cup and cover with a damp towel. For the garlicky oil, store it separately in a small jar—toss with the grains when ready to eat. Toast the pasta fresh before serving to restore crispy edges.
Why does my brown rice penne turn mushy?
Brown rice pasta cooks faster than regular pasta—pull it from heat 1-2 minutes early (around al dente) and toss with 1 tbsp olive oil to prevent sticking. If it's still mushy, stir in 1 tsp lemon juice to brighten flavors and tighten the texture. Always reserve ½ cup pasta water before draining.