Glutenfree & vegan spaghetti with a roasted zucchini and garlic sauce
Easy to make glutenfree and vegan spaghetti. The sauce is made from roasted zucchini 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!
Zucchini and garlic
You can simply roast the diced zucchini (also called courgette) with a bulb of garlic. Puree both of them together with green Mediterranean herbs.
Grilled tomatoes
Halfway you can add some cherry tomatoes into the oven. I use a separate, small oven tray.
Spaghetti with a roasted zucchini and garlic sauce
This recipe may contain
affiliate linksEquipment
- 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 zucchini also called courgette
- 1 bulb garlic
- 1 lemon
- 12 cherry tomatoes a large handful per serving
- 1 tsp dried oregano
- ½ teaspoons dried thyme
- ½ teaspoons dried rosemary
- ½ teaspoons paprika powder
- ¼ teaspoons black pepper or to taste
- Celtic sea salt to taste
- 2 tbsp extra virgin olive oil
Instructions
- Dice the zucchini. 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 next to the dish with the zucchini. 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 zucchini. You can use blender but a fork.l will do just fine as well.
- 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.
Did you make this recipe or do you have any questions? Just leave a comment!
I would love to try this recipe however it does not say at the top how many tomatoes. I am a little confused as well about the zucchini in the dish with the lemon and olive oil. If I am adding the garlic bulb, why add more oil on top of the bulb?
Hi Erin, thanks for pointing out I forgot the tomatoes, I will ad those right away! You need al large handful per serving, so about 12 cherry tomatoes in total. You can skip the olive oil, I’m still a bit addicted to oil… 😊 What is the confusion about the zucchini? Love ❤️ Marjolein
Thank you for clarifying. I think I am good now. I can not wait to try it and other recipes you have. I have been following MM for over 6 years and trying more “filler foods” to slow down my detox. Sending you healing hugs!!
That’s a good idea. Ik still eat fillers because I’m afraid I make it too difficult for myself to say no to everything that I will fall off the wagon completely 😊 slow steps, but hope to win the whole race in the end ❤️