Gluten free pesto ‘potetti’ with red peppers and parmigiana

Skill level
Preparation Time
10 - 15 minutes
Cooking Time
10 - 15 minutes

So if you’ve got a spiralizer, let’s do something different. Spiralizers aren’t just for courgetti! They’re great for potatoes too. Potatoes are gluten-free and richer in vitamins than pasta, so why not try some delicious ‘potetti’?


  • 2-3 medium sized potatoes (a firm creamy variety like Desiree works well)
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 tbsp pesto
  • 50g roasted mixed peppers
  • 50g Parmigiana cheese ribbons


  1. 1Wash the potatoes (no need to peel) and use the spiralizer to produce the long thin spiral strips. Gently toss in the oil, salt and pepper.
  2. 2Heat a non-stick frying pan and gently pan fry your potatetti on a medium heat, stirring occasionally for 10-15 minutes or until cooked. It should start to develop a light golden colour.
  3. 3Remove from the heat and carefully stir in the pesto.
  4. 4Serve onto plates and garnish each one with the roasted peppers and Parmigiana.
  5. 5Tip: Instead of pesto, you could try with a stir-through pasta sauce.