Vegan, low-FODMAP rainbow ribbon pasta

Let’s get cracking- this is all about quick, easy, fresh food!

Serves 2

Ingredients

6-8 cherry tomatoes, whole

Bunch of spring onions, 2 inches chopped from the end (so green bits only)

4 sundried tomatoes, chopped

1 red pepper, cut into strips

1 carrot

Ground turmeric

Dried oregano

2 servings of buckwheat pasta

Coconut oil

Method

1. Fry off the cherry tomatoes in 1 tsp coconut oil with salt (medium heat)

2. Add the spring onions

3. Add the thin strips of red pepper

4. Add the chopped sundried tomatoes

5. Use a vegetable peeled to make ribbons from carrot

6. Add 2 tsp dried oregano and 1 tsp ground turmeric

7. Add half tsp of vegan bouillon powder

8. Put buckwheat pasta on to cook

9. Whilst the pasta is cooking (8-10 mins) keep veggies on a low heat to gently cook through

10. When the pasta is nearly done, add a generous handful of spinach and the Tamari (gluten-free soy sauce)

11. Drain the pasta, stir into the sauce and serve up, finishing with fresh cracked black pepper

Really hope you loved it as much as I did!

Laura xx

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