Prep time five minutes, cook time 15 minutes. Serves 4

• 2 tbsp olive oil

• 5 cloves of garlic, crushed

• 2 sprigs of rosemary, leaves chopped

• 500g gluten-free short pasta

• 5-6 courgettes, sliced

• A few basil leaves, chopped Salt and pepper

• 150g tofu cubes

1. Heat the oil and fry the garlic and rosemary until golden, then remove from the heat. Cook the pasta or potatoes for about 10 minutes until al dente. Add the courgette and basil to the garlic and rosemary, and season

2. Put the pan back on the heat to soften the courgette, add the cooked pasta (or potatoes if you prefer) to the cooked veg and sprinkle over the tofu cubes

Tasty and Healthy: eating well with lactose intolerance, coeliac disease, Chrohn’s Disease, ulcerative colitis and irritable bowel syndrome by Omer Miller & Elinoar Rabin is out now (£18, Meze Publishing)