This was a super simple and easy lunch I whipped up for myself the other day. Sometimes, especially in the cold Melbourne winter we are in the midst of at the moment, a pasta dish feels super comforting. However, if you are Celiac or simply trying to avoid masses of gluten as it leaves you feeling heavy and bloated there are now a huge variety of good quality gluten-free pastas available. This is so so easy to whip up and is a wholesome and filling meal that will give you lasting energy for the rest of the day.
- Gluten-free pasta (for myself at lunch I probably had just over 1 cup of pasta)
- 1 small zucchini, chopped into chunks
- 1 heaped tbs homemade (or really good quality store-bought) tomato relish
- 50g feta to stir through and then a small chunk extra to crumble over the top
- 1 tsp olive oil/coconut oil/butter
- Bring a saucepan of water to the boil
- Add the pasta to the boiling water and cook as per directed on the packet
- In a small saucepan heat the oil/butter. Add the chopped zucchini and cook until it begins to soften.
- Add the tomato relish to the zucchini and continue to cook on the lowest heat possible for another minute.
- Take the zucchini off the heat and crumble the feta over. Stir through until it melts slightly and becomes creamy.
- Stir the zucchini mixture through the pasta and add the extra crumbled feta to the top.
The relish in this recipe adds some serious flavour and works really well with the zucchini. The addition of a small crumble of feta that melts slightly makes the sauce feel creamy and decadent and hence is a great alternative to calorie-dense tomato-cream sauces. Despite being a vegetarian dish this is definitely not lacking in flavaour and is really easy and affordable to whip up.