GAPS DIET | GLUTEN-FREE | VEGAN OPTION
Cook Time 40 Minutes | Prep 10 Minutes | Serves 4
I came up with this recipe a long time ago while trying to make a meal out of the ingredients I was able to get on special at the supermarket – I hadn’t really been a fan of tomato-based sauces but I was really into eggplant so I thought I’d try putting it in a pasta sauce. I was essentially trying to make something as nutritious as possible on my tight budget, I already had the cheese, and using canned tomatoes instead of the passata I think I probably spent $3 on the whole thing.
I was pleasantly surprised when I tasted how delicious this was and realized all this time I only thought I preferred creamy sauces because the tomato sauces they sell at the supermarket are not great. I think this type of sauce must just taste much nicer when it’s fresh but since fresh is far healthier, this was a fantastic discovery to make.
I’ve used red lentil pasta here which contains fewer carbohydrates and more nutrients than regular pasta. Lentils also contain an extremely beneficial type of soluble fibre that not only helps promote a healthy gut but it can lower your LDL cholesterol levels. They are also on the list of approved foods for the full GAPS diet so yes you can eat pasta GAPS dieters!
This rich tomato-based pasta sauce is packed full of flavor and uses Italian passata rather than canned tomatoes which gives it a stronger flavor and you also avoid potential carcinogens that can leak into canned food.
250g of red lentil pasta spirals
1 jar of passata
1 medium-sized capsicum
1/2 an eggplant
2 cloves of garlic
1/2 a brown onion
1 handful of fresh basil leaves coarsely chopped (optional)
2 tablespoons of olive oil
1 cup of grated colby cheese (or vegan cheese)
salt and pepper to season
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- In a large frying pan heat the oil on a medium heat.
- Meanwhile, finely chop the garlic and thinly slice the onion and then add to the pan. Reduce the heat to a medium-low setting and cook for 5 minutes being sure to toss it enough so the garlic does not burn.
- Dice the capsicum and eggplant and add to the pan. Cook for 10 minutes while stirring regularly.
- Stir in the passata, season with salt and pepper, and simmer on a low setting with the lid on for 25 minutes while stirring occasionally.
- When the sauce is nearly ready cook the pasta as per the instructions on the packet
- Add the basil to the pasta sauce and give it a good stir.
- Plate up the pasta, pour the sauce on top, and then sprinkle with cheese, yum yum.