Ingredients


200g gluten free pasta

1 red pepper, de-seeded and chopped

1 small eggplant

1 tbsp good quality olive oil

1 tbsp chopped chives

1 tbsp garlic infused oil

2 large zucchini cut into sticks

6 ripe plum tomatoes, cut into wedges

1 tbsp chili paste

a handful of shredded basil

2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving


Serves - 2







Method


Cook the gluten free pasta according to packet instructions.

While the gluten free pasta is cooking, heat the oil in a large frying pan, then stir in the red pepper, eggplant, zucchini, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and chili paste.

Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the gluten free pasta and beans.

Toss the garlic infused oil, chives, veggies and basil into the pasta and season with salt and pepper. Sprinkle over the Parmesan and serve.


Recipe adapted from: Good Food

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