Garlic courgetti and tomato pasta

Serves: 4

Prep: 5 mins

Cook: 10 mins

METHOD:

1. Cook the pasta according to instructions on the packaging.

   2.Heat olive oil over medium heat in a pan and sauté the zucchini and cherry tomatoes for 2-3 minutes. Season with salt and pepper, add in the crushed garlic and cook for another 2 minutes.

   3.Add in the cooked pasta and mix well—season with smoked paprika and chili flakes.

   4.Divide between bowls and top with vegan parmesan cheese and dried parsley.

INGREDIENTS:

4 cups (220g) brown rice pasta, cooked

2 medium zucchini, spiralized

1 tbsp. olive oil

1 cup (150g) cherry tomatoes, halved

2 cloves garlic, crushed

1 tsp. smoked paprika

chili flakes, to taste

2 tsp. parsley dried

4 tbsp. vegan parmesan, grated (optional)