Ingredients


2 red peppers, quartered and deseeded

2 tbsp olive oil

1 zucchini, roughly chopped

1 large carrot, roughly chopped

1 tbsp garlic infused oil

¼ tsp crushed chilies

2 tbsp tomato purée

400g can chopped tomatoes

600ml low FODMAP vegetable stock

1 tsp caster sugar

small handful basil, leaves shredded

500g gluten free pasta, cooked


Serves - 4





Method


Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside.

When cool enough to handle, peel off the skin and cut the flesh into strips.

Heat the oil in a large saucepan and cook the zucchini and carrot for 8-10 mins until softened.

Stir in the garlic infused oil, crushed chilies and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar.

Simmer, uncovered, for 15 mins or until the vegetables are completely soft.

Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender.

Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the gluten free pasta.


Recipe adapted from: Good Food

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