Vegan Spaghetti. Low FODMAP
A Vegan Spaghetti that is made with lentils, and is low FODMAP
Servings 3 people
Calories 449kcal
Ingredients
- 1 can of brown lentils, drained and rinsed thoroughly approximately 1.5 cups drained or 400g can, 240g drained
- 150 grams oyster mushrooms
- 2 cans 6-8 medium tomatoes diced or 2 x can 14.5 Oz / 411g If Fructose has been ruled out as not a problem for you, then you may used canned tomatoes. To keep the recipe as true low FODMAP, use fresh tomatoes finely diced
- 2 teaspoon balsamic vinegar
- 1 teaspoon oregano
- 1 handful of fresh basil 10 to 15 grams, roughly chopped
- 4 tablespoon tomato paste
- 2 tablespoon garlic infused oil for cooking
- 240 grams pasta of your choice
Instructions
- Dice the oyster mushrooms into fine pieces. Use a food processor if you have one.
- Heat a medium size pot and add the garlic infused oil, and diced mushrooms. Stir for 3 to 4 minutes or until mushrooms are brown
- Add tomato paste, oregano and fresh basil. Stirring for another 2 minutes
- Add lentils, canned tomatoes and vinegar. Bring the pot to simmer and then reduce heat. Allow the sauce to simmer on very low heat for approximately 10 minutes whilst cooking your pasta
- Cook pasta as per packet instructions
- Serve pasta & lentils sauce as desired. Add fresh basil leaves on top!
- Sprinkle with Vegan Parmesan
Notes
Sprinkle on top with some Vegan Low FODMAP Parmesan Cheese. I ALWAYS times this recipe by two, and save ½ of the lentil sauce to make my Vegan Tomato Shepherds Pie (which is also low FODMAP), the following night.
Nutrition
Calories: 449kcal