This recipe is a light roasted vegetable pasta sauce for use with gluten-free pasta. It is a great recipe for a warm summers day to eat alfresco.
2 tablespoons of light tahini
1 tablespoon of garlic flavoured olive oil
1 teaspoon of cinnamon
2 orange peppers
100 g black olives
Grated parmesan (vegetarian or vegan)
Mix the tahini, oil, cinnamon and juice from the lemon and season with salt and pepper.
Chop the courgette and aubergine and mix the tahini with this and then roast.
Roast the peppers separately, remove skin and blend till smooth
Add the roasted vegetables to the peppers and chop, add the olives.
Add to cooked warm gluten-free pasta and serve.
Sprinkle with parmesan cheese.