Gluten-Free Pasta with Seasonal Zucchini and Cheese

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Gluten-Free Pasta with Seasonal Zucchini and Cheese


1 Clove garlic
1 kg Zucchini
100 g Hard grating cheese
¼ c Olive oil, butter or any cooking fat you like
Spaghetti – Amaranth and quinoa is a good gluten-free option
Sea salt
Black pepper


This dish has a water-based sauce; We use some of the cooking liquid from the pasta along with some oil and cheese to make a creamy sauce. The key is to add the cheese when the liquid and spaghetti are not too hot so the cheese curdles and the sauce stays creamy.

Wash the zucchini and grate, spiralize or cut on a mandoline. Put a pot of salted water on for the pasta and get it cooking (you need about 10 g of sea salt per litre). Reserve ½ cup of the cooking liquid to make the sauce. Rinse your pasta pot and heat on high, add the fat and then the minced garlic. Add the zucchini cooking it on medium heat, add the salt, cook for about 2 minutes. Back in the pasta pot, add the rest of the ingredients, they should combine to make a very light and slightly creamy sauce.

Sprinkle with chopped parsley and serve with extra black pepper at the table.

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