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Vegetarian Pasta with Olive & Red Pasta Sauce

 

Serves 4


Prep and cooking time: 20mins


GF, DF (optional), Low FODMAP, Vegan

Ingredients

  • Pasta of your choice
  • ½ jar Olive and Red Wine Pasta Sauce
  • 1 zucchini
  • 1 red capsicum, sliced
  • 1 can brown lentils (drained and rinsed)
  • 250g pasta (wheat free)
  • Extra virgin olive oil
  • Fresh Basil (1/4 cup)
  • Salt and pepper to taste
  • Shaved parmesan to taste
Method
  • Boil water with a drizzle of EVOO and a pinch of salt.
  • Add pasta, and cook until nearly al dente
  • Meanwhile, heat more EVOO in large fry pan.
  • Add zucchini and capsicum, saute until softened
  • Add lentils and NOGO Olive and Red Wine Pasta sauce (to taste)
  • Stir until well combined
  • Take pasta and add to the veggie and lentil mix,(including a little of the pasta water).
  • Stir well to combine.
  • Add salt, pepper and fresh basil leaves to taste
Serve
  • Sprinkle shaved parmesan if desired

Enjoy!

 Note
This recipe is low fodmap by ingredient, however, pending sensitivity, those highly sensitive to fructans may notice mild symptoms due to FODMAP stacking