Generously serves 1, or 2 as a side
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients:
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
Equipment:
Two medium sized saucepans
Method:
- 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.
- 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.
- 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).
chefmarinie 