Gluten Free Roasted Tomato & Zucchini Spaghetti
Indulge in a gluten-free culinary delight with our Roasted Tomato & Zucchini Spaghetti. This mouthwatering dish combines the wholesome goodness of gluten-free spaghetti with the vibrant flavours of roasted tomatoes and tender zucchini. It’s a perfect blend of nutrition and taste that will leave you craving another forkful. Enjoy a delicious meal that caters to your dietary preferences without compromising on flavour.
Ingredients
- 1x packet LSF gluten free spaghetti
- 1 1/2 cups mini tomatoes
- 1/2 red onion diced
- 1 1/4 cup chopped zucchini
- 1/4 cup almond flour
- Garlic salt to roast
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1-2 tbsp nutritional yeast
- Vegan parmesan cheese grated
- Olive oil
- Fresh herbs and pine nuts to serve
Method
1. Cook the spaghetti accordingly the packet instructions.
2. Place the tomatoes, onions in a baking tray and cover with garlic salt, lemon juice, oregano and olive oil.
3. Roast at 180 degrees Celsius for about 15-2 minutes. Add the zucchini to another baking tray and drizzle with olive oil, and then sprinkle over the almond flour, more herbs and salt to taste. Mix well and then roast until golden.
4. Once the spaghetti has cooked, drain and add to the roasted tomatoes and mix well, add some nutritional yeast as well as add 1/3 cup grated vegan parmesan.
5. Add the spaghetti to your serving bowls and then top with the roasted zucchini, pine nuts and herbs. Add some more cheese before serving.
