Rich and creamy pasta dishes definitely shouldn’t be off the cards for vegans or coeliacs – or indeed both – this dish provides a very real solution for those like me who want a comforting and tasty meal.
Start by boiling water in a large pan. When cooking gluten free pasta it is key to bring the water to the boil before adding the pasta. I’m using a gluten free spaghetti which will taste exceptional when cooked. Whilst the spaghetti is cooking start preparing the sauce.
Finely chop half a white onion and fry in a small pan. I use fry light olive oil as it is a little healthier than olive oil and much easier to use less! Add 2 minced garlic cloves and a half a teaspoon of chopped red chilli and seeds.
Once the onion has softened and taken on a translucent appearance add 2 chopped courgettes, chopped basil and few turns of black pepper. Continue to cook for approximately 8 – 10 minutes.
Once the spaghetti has cooked drain off the water and pop the drained pasta back into the large pan. Stir through approximately 100ml of cream alternative. I like the Alpro soya cream. Add the cooked vegetables and stir very thoroughly. When evenly mixed serve warm and enjoy.
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