Bowls of goodness: Courgette and chilli pasta

One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.

Generously serves 1, or 2 as a side

Prep time: 5 minutes

Cooking time: 10 minutes


100g gluten-free fusilli pasta

½ gluten-free stock cube

400 ml water

1 courgette, grated

2 tbsp. garlic infused oil

½ tsp dried chilli flakes

½ coarse black pepper

½ tsp salt

Approximately 5g grated parmesan cheese


Two medium sized saucepans


  1. Cut both inedible ends of the courgette and grate. Boil approximately 400ml of water;once boiled, pour into one of the saucepans and add half of a gluten-free stockcube along with the gluten-free pasta. Boil for ten minutes, or until soft, onmedium heat.
  2. In the second saucepan, pour 1 ½ tbsp. of garlic oil and add the dried chilli flakes, salt and black pepper to cook for a minute on medium to low heat. This releases the heat of the chilli flakes. Once the oil has heated up, add the grated courgettes, stirring regularly for ten minutes, or until the courgette’s liquid content has cooked off.
  3. Drain the pasta into a colander and pour into a bowl, then liberally spread the cooked courgette on top before delicately drizzling the remaining garlic oil and garnishing with grated parmesan cheese (although this is optional).

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