This gluten-free recipe is perfect as a quick, healthy meal for after school or work.


  • 2 tblsp extra-virgin olive oil
  • 1 tsp kelkin balsamic vinegar
  • 1 medium onion chopped finely
  • 1 clove of garlic chopped finely
  • 1 red pepper chopped finely
  • 1 courgette sliced
  • 1/2 a red or green chilli chopped finely
  • 1 jar of Kelkin tomato and basil pasta sauce.
  • 2 tblsp toasted pine nuts
  • 150 g kelkin gluten free spaghetti
  • chopped parsley to garnish


  1. Combine the oil, garlic, onion, pepper and chilli together in a saucepan.
  2. Place over moderate heat and cook for 2-3 minutes.
  3. Stir in the courgette and continue to stir for another 2-3 minutes.
  4. Cover and sweat over a gentle heat for about 10 minutes, stirring occasionally.
  5. Next stir in the tinned tomatoes, balsamic vinegar and pine nuts and cook uncovered for a further 10 minutes.
  6. While the sauce is simmering cook the gluten free pasta.
  7. Once cooked drain and place in some pasta dishes. Spoon the Provencal sauce on top and serve with some chopped parsley and a green salad.

Recipe courtesy of Kelkin.