One of the foods that is a much higher in abundance and quality here is pasta. I am loving all the gluten free fresh pastas available in our local supermarket. My favourite pasta dish is gluten free gnocchi with a tomato based sauce packed with fresh vegetables and parsley.
This dish is simple, rustic and a breeze to whip up. This sauce is clean and understated with delicious elements of tomato, herbs, garlic and olive oil. Just serve it on your favourite pasta and drizzle with extra olive oil and it’s the ideal al fresco meal.
1 tablespoon olive oil
5 garlic cloves
1 medium zucchini
1 large carrot
1 large celery stalk
2 heads of kale
1/2 orange capsicum
1 large can of crushed tomatoes
2/3 cup of button mushrooms
Small handful sliced fresh parsley
1/2 large red onion
Salt + Pepper
Dice the zucchini, carrot, capsicum and celery into very small pieces, slice kale and mushrooms. Heat the olive oil in a large pan on medium heat and add sliced garlic. Once it begins to soften/brown add zucchini, carrot and celery sautéing until it begins to soften. Stir in kale, capsicum, crushed tomatoes and mushrooms and cook on medium for a further 5 minutes. Stir in onion, fresh parsley and salt & pepper and remove from heat. Serve stirred into your favourite pasta, garnishing with extra herbs and olive oil. Enjoy.