Ever get tired of eating pasta or spaghetti with a tomato or cream based sauce – here’s an alternative which I personally love as it is simple to make and tastes great.

What do I need to make it?

• Handful of gluten free spaghetti cooked and drained
• 1/2 courgette halved and sliced
• 1 stick of celery chopped into bite size pieces
• 4-5 button mushrooms quartered
• 2 green chillies
• Small onion/shallot sliced
• 1-2 cloves of garlic minced
• 1 tsp dried Italian seasoning
• Handful of fresh flat leaf parsley chopped
• 3 tbsp olive oil
• 1 tsp grated Parmesan cheese (optional)
• Salt and pepper to taste

How much will I make?

1 large serving

How do I make it?

Heat a heavy bottom pan and add olive oil and garlic – saute for a couple of minutes.   Add the sliced onions, chopped green chilli and celery and cook for 5 minutes till the onions go translucent.   Add the remaining vegetables and cook for 4-5 minutes.   Season with dried Italian herb, salt and pepper.   Add the cooked spaghetti and give it a good toss.   Finish with garnish of fresh chopped parsley, Parmesan cheese and a drizzle of olive oil.