Low FODMAP pasta sauce
Vegetarian, gluten free, nut freeMakes enough for 250-400g uncooked pasta, depending on how saucy you like your pasta*This recipe uses Australian measures. Use heaping teaspoons for US, Canadian and UK teaspoonsServes 4-6
Ingredients
- 1 x 400g tin plain tomatoes
- 75g (3 tablespoons)* tomato paste
- 40ml (2 tablespoons)* red wine optional but really adds flavour
- 1 small bunch fresh oregano
- 1/2 bunch fresh basil reserve the remaining to finish
- 1 teaspoon maple syrup or honey
- 1/2 – 1 teaspoon dried sage
- 1-2 teaspoons smoked paprika for flavour and colour
- 1/4 teaspoon dried oregano
- 1/4 teaspoon asafoetida powder optional but delicious
- Salt and pepper to taste
- 125ml (1/2 cup)* water
- 2 tablespoons garlic infused ghee or oil
Instructions
- Blend together all the ingredients except the ghee. Add the mixture to a saucepan and cook over a low heat for 5-10 minutes. You can slow cook this mixture as long as you like, but you might need to add more liquid.
- Just before you finish cooking, add the ghee and stir to melt and combine. Leaving the ghee just cooked helps it retain the garlic flavour.
- Serve over pasta with the remaining basil and some freshly grated parmesan.
Notes
- Monash has recently (as of May 2024) updated the entry for smoked paprika on their app. Smoked paprika contains moderate amounts of fructose in 5g serves, which is approximately 2 1/2 teaspoons. I recommend either using half regular and half smoked paprika or all regular paprika and some liquid smoke, if you have it.
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