These days I’m a big fan of “pre-dinner pasta”. That is, a quick meal of pasta before I start properly cooking dinner so I can fit in more meals. Having sauces prepped obviously makes this much more practical, especially when it already contains all the goodness needed to make it balanced.
[Makes 3 portions. Prep time: 10 mins. Cook Time: 30 mins. Total time = 40 Minutes]
3 red pepper, deseeded and roughly chopped
3 tbsp pine nuts
3 tbsp rice protein powder (I used this)
100ml (1/2 cup) stock (low FODMAP like this)* You could just use water instead.
3 handfuls (114g) baby spinach
3 tbsp yeast flakes
1 handful basil
1 tsp garlic oil
salt & pepper to taste
First, put the peppers on a tray and roast them in the oven for 30 minutes at 240*C/475*F/Gas 9, until they are soft and a little black in places.
Toast the pine nuts until golden (I always, always, burn them, so keep an eye on them!)
In a bowl/jug dissolve some low FODMAP stock in hot water. Then slowly whisk in the protein powder, until there are no lumps.
Now combine all the ingredients together in a blender and blend until smooth.
Divide into 3 portions and store accordingly.
I haven’t tried freezing this (it gets eaten too quickly!) but you probably could, so you have a back up meal. Just defrost as you’re cooking your low FODMAP pasta.
If you’d like to watch this recipe being made, you’re welcome to watch the accompanying YouTube video below! x