Garlic Zucchini & Tomato Pasta
Brown rice pasta and spiralised courgette with cherry tomatoes, garlic, smoked paprika and chilli. A gluten-free, vegan dinner in 15 minutes.
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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
- chilli flakes, to taste
- 2 tsp. parsley dried 
- 4 tbsp. vegan parmesan, grated (optional)
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