This absolutely delicious vegan and gluten-free pasta is packed with healthy veggies, flavour, and protein. Especially if you are low FODMAP this recipe is perfect because it is so full of low FODMAP veggies and protein that you can get full easily even though the allowed portion of gluten-free pasta is only 70g.
INGREDIENTS (for 1 person)
70g | gluten-free pasta (I used pasta made form rice and corn flour) |
1 tbsp | olive oil |
100g | firm tofu |
1 | carrot |
1/2 | red bell pepper |
2 | tomatoes |
15 | olives (be sure to check that they are without garlic!) |
2 tbsp | garlic infused olive oil (or swap with normal olive oil) |
1 tsp | dried basil |
1/2 tsp | dried oregano |
1 tsp | salt |
METHOD
Boil the pasta according to the instructions on the package.
Cut the tofu and carrot into small cubes and fry them with 1 tablespoon of olive oil on medium to high heat until the tofu turns slightly brown. Stir occasionally.
In the meantime, cute the other veggies into small cubes as well and add them.
Cut the olives into small pieces and add them as well.
Once the veggies have softened, add all the spices, the garlic infused oil as well as the cooked pasta. Stir through and add more spices to taste.
Serve & enjoy!