Zucchini & Almond Pasta

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Zucchini & Almond Pasta

 

 

400 g (14 oz) GF fusilli (-OR- other short GF pasta)

1 tbsp (4 tsp) olive oil

2 garlic cloves, crushed

4 zucchini, coarsely grated

1/2 cup slivered almonds, lightly toasted

2 tbsp (8 tsp) chopped flat-leaf parsley

1 tbsp (3 mtsp)chopped mint leaves

2 tbsp (8 tsp) grated vegan parmesan, plus extra to serve

 

 

1. Cook the pasta in a large saucepan of boiling salted water

according to packet instructions or until al dente.

 

2. Meanwhile, heat the oil in a large frypan over medium heat, add the

garlic and cook for 30 seconds.

 

3. Add the zucchini and cook, stirring occasionally, for 5 minutes or

until all the liquid has evaporated. Add almonds and herbs, stir to

combine and season with salt and pepper.

 

4. Drain the cooked pasta, add to the pan with the vegan parmesan and

toss to combine.

 

5. Serve in bowls topped with extra vegan parmesan.

 

 

Serves 4.