Gluten-free zucchini pasta with mushroom and tomato sauce

Zucchini and tomato pasta dish

Blanche Clark with Jason Camillo

Posted March 30, 2022

Few pantry staples are as crowd-pleasing as pasta, but if you need a gluten-free alternative this delicious recipe from the RACV Club kitchen could be the answer.

Pasta is easy and versatile but what’s the alternative if you’re gluten-free or wanting to reduce your carbs? 

With coeliac disease affecting about one in 70 Australians, and more people becoming health conscious, non-flour pasta is riding high in popularity. 

You can buy a wide variety of gluten-free, grain-free and legume-based pastas at supermarkets and organic grocers, but one of the easiest solutions is to use vegetables that can be transformed into “pasta” strips. 

RACV Club Executive Chef Jason Camillo devised this zucchini “tagliatelle” recipe to cater for a Club Member who requested a gluten-free vegetarian dish when dining in the Members Dining Room.

“I prepared this for him based on the ingredients that we had available at the time and named the dish after him using his initials,” Camillo says. 

The dish is known as MJ’s Tagliatelle of Zucchini, Mushroom and Tomato at the RACV Club, but you can call it zucchini pasta at home; either way it tastes great. It's also suitable for vegans.

Camillo hails from a family with Italian heritage, and this sauce, which includes three types of mushrooms, passata and white wine, is imbued with traditional flavours, meaning you can serve it up with regular pasta too.

Chef making dish

RACV Executive Chef Jason Camillo in action at the RACV Club. Image: Shannon Morris.


MJ’s Tagliatelle of Zucchini, Mushroom and Tomato



Time to make

60 min




  • 800g whole zucchini
  • 10g butter
  • 10g sugar
  • 10g butter
  • 8g salt 
  • 800ml water


  • 10g butter

  • 25ml olive oil 

  • 100g finely diced shallots

  • 25g garlic finely diced 

  • 100ml white wine

  • 200g assorted mushrooms (swiss browns, oyster, shimeji) 

  • 8g salt

  • 4g freshly ground pepper 

  • 750ml passata

  • ¼ bunch of basil 



  1. Slice off the top and bottom tips of each zucchini. 
  2. Using a vegetable spiralizer, turn the zucchini into tagliatelle, or thinly slice the zucchini by hand.
  3. Bring sugar, butter, salt and water to the boil and cook the linguini for 30 seconds, or about 10 seconds if sliced very thin.
  4. Strain well and cool.
Mushroom and tomato sauce
  1. Heat the butter and olive oil, sweat off the finely diced shallots.

  2. Add garlic and cook until transparent. 

  3. Add sliced mushrooms. Once the pan becomes dry, add the white wine, salt and pepper.

  4. Pick the leaves off the basil stalks. Add the stalks to the sauce. 

  5. Add the passata and cook to a more concentrated consistency.

  6. Tear up ¾ of the basil leaves and add these to the sauce, while removing the stalks. 

  7. Add the linguini into the sauce and serve immediately.

  8. Twirl the linguini into round balls and divide between 4 plates or bowls. 

  9. Garnish with remaining basil leaves and serve with freshly grated parmesan to suit your taste.

Formal dining room

The Members Dining Room at RACV Club in Bourke Street, Melbourne. Image: Ali Sangian


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