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Mediterranean vegetable spaghetti: gluten free, dairy free

Posted Sep 05 2012 5:57am

I’ve taken a final summer adventure to the South of France this week, which is just heaven. At this time of year it is  really absolutely stunning down here. Even better though, it has some amazing food inspiration! The ingredients here are just perfect. The Mediterranean diet is truly amazing, no wonder everyone always talks about how healthy it is. It’s filled with amazing vitamins and minerals, as well as fibre and super healthy omega 3 fats. So I’ve been stocking up on the classic vegetables, which are so deliciously fresh, to make my favourite summer pasta. When tossed into a big bowl of brown rice spaghetti the combination of tangy red and yellow peppers, juicy tomatoes, salty black olives and slightly crunchy zucchini with soothing olive oil and amazingly flavoursome herbs de provence tastes just insane. I could eat this beautiful bowl at all times of the day, it is perfect. I’m not sure why anyone would ever want meat, cheese or gluten again if they ate meals like this. I’ve made this dish a lot this summer and everyone has absolutely loved it, despite most of them being natural carnivores. It is really the perfect advertisement for healthy eating, and a great way to introduce people to vegan-style food as you’d never know it was as healthy  as it is. It’s more subtly healthy than most vegan food. Besides it looks far too delicious for anyone to resist! It’s really easy too and doesn’t take more than 20 minutes to go from fridge to plate, which I love. As the weather begins to cool I’d really recommend trying this recipe, it’ll bring you back to warm and happy summer memories before we’re all back in our winter coats and gloves!

- 1 red pepper

- 1/2 a yellow pepper

- 2 plum tomatoes

- 2 dozen cherry tomatoes

- 1 large zucchini/courgette

- a handful of black olives

- salt

- olive oil

- dried herbs de provence

- gluten free spaghetti, I like this brown rice version that doves farm make

Start by putting the pasta water on the stove to bring to the boil.

Then slice the plum tomatoes into eighths. Place them in a large frying pan with olive oil, salt and the herbs de provence and allow them to start simmering. They will slowly disintegrate to form the basis of the sauce.

Meanwhile, slice the zucchini in half before chopping it into thin half moon shapes, place these to one side as you cut  the cherry tomatoes into quarters and the peppers into small cubes.

Begin to cook the pasta.

After about 5 minutes add half of the pepper cubes and half the cherry tomatoes to the tomato sauce pot, as well as all of the zucchini slices. These will need to cook for 5-7 minutes. Keep the remaining peppers and tomatoes to sprinkle on raw at the end, these add a super fresh touch to the dish, as well as a little crunch.

Once the pasta is cooked, drain it before stirring it into the sauce pot. Sprinkle on the remaining tomatoes and peppers, before adding the olives (remove the stone if they are not already pitted) and sprinkling a little more salt and herbs on the top.

Serve and enjoy.

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