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