Not to blow my own trumpet but I LOVE this sauce. I was so happy when I cracked another low FODMAP pasta sauce: this one tastes like it is seasoned with onion and garlic despite not containing either of those things! I am a true pasta addict so always on the lookout. That said, this would work as a veggie soup (blitzed with a mixer) or as a dish with quinoa, meat etc.
THE MIX (Serves 2-3 approx.)
Leeks, green tips only, good sized handful (keep to 1/2 cup/28g low FODMAP serving)
Spring onions, green tips only, small handful
Aubergine, 1x chopped (leave the veg in chunks for a nice chunky sauce!)
Courgette, 1x chopped
Red pepper, half, chopped
Orange pepper, half, chopped
Large tomatoes, 3, chopped
Tomato passata, 1 carton
Tomato purée, teaspoon
Brown sugar, half a teaspoon
A few chilli flakes
Cayenne pepper, pinch
Salt & pepper, seasoning
Garlic oil, amount – use your judgement!
GF Pasta to serve / fresh basil
(Yes this seems like a lot of ingredients but most of it is probably stuff you have in the cupboards/fridge anyway)
- Heat your garlic oil in a sauce pan and put the spring onions and leeks in. Leave on high for a few minutes so they infuse, but don’t burn.
- Add the courgettes, peppers and aubergines to the pan. Turn heat down and coat in the oil for a few minutes.
- Add the tomatoes after the above veg has softened. Add the brown sugar at the same time, it will sweeten the tomatoes a little. Cook for around 5 minutes, stirring.
- Add the tomato passata and purée, basil, chilli flakes, oregano, mustard and cayenne pepper. Stir and season sauce. Taste the sauce here to see if it needs anything.
- Leave to simmer on a relatively high heat with a lid for around 20 minutes. Or less if you’re in a rush, it will still taste yummy!
- Stir through fresh basil at the end if you want to go the extra chef mile.Serve with freshly cooked GF pasta. Voilá!
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