One-Pot Low FODMAP Veggie Pasta. When you really don’t have time to cook but you crave some healthy comfort food. I got the recipe for you!
This One-Pot Low FODMAP Veggie Pasta is:
- Bursting with flavor
- Super Quick
- Natural and seasonal
- Completely Vegan
- 4 ingredients only!
- Requires 15min to make!
I’ve realized that most of the recipes I’ve shared lately are pasta related. But I have a good excuse for that! I’M A STUDENT. And yes students do live out of pasta! Is pasta our favorite food? –Not necessarily. Then why do we eat it so much? – Because it is one of the simplest and quickest dishes to make! And having several projects and exams within a week doesn’t allow you more than 30min in the kitchen! In the past, I always used the store-bought sauces. However, to find a low fodmap sauce in the supermarket can be quite a challenge, and on the other hand, they tend to be high in sugars, sodium, and fat which doesn’t put them on the healthy food list. When I realized this and started to avoid them, I was convinced that it is not possible to make quick, easy yet flavorful pasta without using a store-bought sauce or cooking creams, but that simply turned out to be very much NOT TRUE!
This One-Pot Low FODMAP Veggie Pasta isn’t only way healthier, simpler and very delicious but much cheaper too! Tomatoes and leeks go incredibly well together and give this pasta a very fresh, summer taste! You won’t believe how much texture and flavor can be achieved with only two simple ingredients. Yes, you read correctly. This recipe uses leeks, but leeks can be Low FODMAP if you use only the green part. According to the Monash University, 54gr per serving.
Here I only used cherry tomatoes and the green parts of one leek, but if you wanna make it even healthier you can add more veggies like carrots, courgette, bell pepper. It will still taste amazing!
If you are looking for more vegan, Low FODMAP recipes, check out my
- 1 leek (only the green part), sliced*
- 300gr cherry tomatoes halved
- 400ml low fodmap vegetable or chicken stock*
- 200 gr penne pasta
- olive oil
- salt and pepper
- Add the sliced leek and cherry tomatoes with some olive oil in a pan and saute for 5min over medium heat.
- Add the vegetable broth and let it starts to boil.
- Once boiling, add the pasta and let it cook.
2.Choose stock that are gluten free and does not contain onion or garlic.