Gluten-free zucchini pasta with mushroom and tomato sauce
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.