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FODMAPPED Red Wine & Eggplant Pasta

Updated: Apr 4, 2023

The easiest low FODMAP pasta you will ever make. This recipe utilises FODMAPPED Red Wine Pasta Sauce.


This is a great dinner recipe if you are on the run and tastes delicious! I added roasted eggplant to this recipe keeping the low Fodmap serve to less than 1 cup per serve. Eggplant is also a great way to add extra nutrients and fiber, along with a delicious taste that works well with the pasta sauce.



If you enjoyed this recipe, I would love to hear from you!




FODMAPPED Red Wine & Eggplant Pasta (FODMAP Friendly)

Serves: 2 Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins


Ingredients:

1 cup eggplant, diced

2 tbsp garlic and onion infused olive oil

Salt and pepper, to taste

250g gluten free spiral pasta

375g FODMAPPED red wine pasta sauce

2 tsp oregano

1 cup fresh basil leaves, finely chopped

1 tsp parmesan cheese, for garish


Directions:

  1. Preheat the oven to 180° C (fan forced) and line a tray with baking paper.

  2. In a small bowl, toss together the eggplant, 1 tbsp garlic and onion infused olive oil, salt and pepper. Spread on the tray and roast in the oven for 25 minutes or until golden. Set aside.

  3. In a medium pot, bring the water to a boil and cook the pasta as per packet instructions. Drain and set aside.

  4. In a small pot over a medium to high heat, bring the remaining garlic and onion infused olive oil and FODMAPPED red wine pasta sauce to the boil.

  5. Add the roasted eggplant, oregano, basil, salt and pepper. Stir and simmer for 10 minutes without the lid.

  6. Turn off the heat. Pour the pasta sauce over the cooked pasta.

  7. Serve and garnish with a pinch of parmesan.

  8. Enjoy!


Store this pasta in an airtight container in the fridge for up to 3 days.



Nutrition Information:

Calories: 510

Fat: 17g

Carbohydrates: 60g

Protein: 10g




Nicole Marie


 


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