200g/7oz gluten free pasta

3 large zucchini

extra virgin olive oil, for cooking

1 tbsp garlic infused oil

sea salt and freshly ground black pepper

dash fried chili flakes

grated vegetarian parmesan style cheese, to serve


Bring a large pot of water to the boil. Add the gluten free pasta and cook 'al dente.

Meanwhile, grate the zucchini and set aside.

In a large frying pan, heat plenty of olive oil and add the garlic infused oil and chili flakes and freshly ground pepper, followed by the grated zucchini and a dash more olive oil.

Stir for a further 2 minutes.

When the gluten free pasta is cooked (it should take 10 minutes), drain well and add to the sauce.

To serve, toss the pasta through the sauce and spoon onto plates. Grate fresh vegetarian parmesan style cheese over the top and finish with freshly ground pepper.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pasta with zucchini sauce
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