Easy to make glutenfree and vegan spaghetti. The sauce is made from roasted courgette and garlic with some grilled cherry tomatoes. For the spaghetti I used brown rice spaghetti.

Glutenfree pasta

My favorite pasta’s are made from buckwheat, lentils and brown rice. The first two I like in the shape of penne or fusilli. But the very best spaghetti, in my opinion, is made from brown rice. I found a very tasteful spaghetti online at Fattoria Lavialla. They ship to some European countries (including the Netherlands) and the US, but its not a big company. So check the availability. And no, this is not an affiliate link. I just like them!

Courgette and garlic

You can simply roast the diced courgette with a bulb of garlic. Puree them together with green Mediterranean herbs.

Grilled tomatoes

Halfway you cab add some cherry tomatoes into the oven. I use a separate, small oven tray.

Spaghetti with a roasted courgette and garlic sauce – glutenfree en vegan

ME (Marjolein Eikenboom)

Easy to make glutenfree spaghetti from brown rice with a sauce made from roasted courgette and garlic with grilled cherry tomatoes. With some lemon juice and Mediterranean herbs. Vegan and Medical Medium.

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Cook Time 1 12

Total Time 1 12

Free from beef, chicken, fat, fish, legumes, nuts, peanuts, pseudograins, seeds

Diet Medical Medium, Vegan

Keyword pasta

Cuisine European

Course dinner

Servings servings

Calories 286

Equipment

1 cooking pan for the spaghetti
oven at 430F or 220C
2 oven dishes 1 small and 1 lage
fork or (immersion) blender
small knife
paper towel optional

Ingredients

2 servings brown rice spaghetti
1 courgette
1 bulb garlic
1 lemon
1 tsp oregano
½ tsp thyme
½ tsp rosemary
½ tsp paprika powder
¼ tsp black pepper or to taste
Celtic sea salt to taste
2 tbsp extra virgin olive oil

Instructions

Dice the courgette. Mix with some olive oli and the juice of 1 lemon and put in the oven dish.
Remove the outer layers from the bulb of garlic. Leave all the cloves attached. Cut the top from each clove.
Put the bulb in the oven dish with the courgette. Sprinkle some oil and salt on the tops.
Put in the oven for 15 minutes.
Wash the tomatoes and dry them. Put them in the smaller ovendish. Put the dish besides the dish with the courgette. Bake everything for another 15 minutes. Let cool a bit.
In the meantime cook the spaghetti according to the instructions on the packaging. Mine took 10 to 12 minutes.
Squeeze the garlic from the bulb and mix with the courgette with the blender or a fork.
Drain the spaghetti. It doesn't have to be completely dry, a little bit of water (with some starch) is beneficial for the sauce.
Mix the spaghetti with the sauce.
Place the spaghetti on your plate and top with the tomatoes.