This easy and quick vegan pasta recipe is suitable for people with IBS on a Low FODMAP diet, but of course everyone else can enjoy it, too!
Ingredients (1 Portion)
70g gluten-free, Low FODMAP pasta (I used pasta made from rice and corn flour)*
2 tbsp olive oil
100g extra firm tofu
1 red bell pepper
5 black olives
28g tomato paste
Salt to taste
A pinch of black pepper**
*If you don’t need to eat low FODMAP or gluten-free, use any pasta you like.
** 2g of black pepper are considered high FODMAP, so use only a little.
The specific amounts are based on the official Monash University FODMAP app. Before altering any amounts of the ingredients, please check the app, otherwise it could become high in FODMAPS.
Cook the pasta according to the instructions on the package.
Heat up 1 tablespoon of olive oil in a large pan.
In the mean-time, cut the tofu into small cubes and then fry them in the pan until slightly golden.
Mince the carrot and add it to the tofu, keep frying on medium heat.
Mince the bell pepper and add it after about 5 min.
Then stir in the tomato paste as well as a little bit of water and the rest of the olive oil.
Add the pasta, basil and salt to taste and only a small pinch of black pepper.
Serve and enjoy!
If you tried this recipe, feel free to leave a comment or tag me on instagram at @summernight_dreams ♡