Dinner with Shann

Creamy leek and roasted capsicum spaghetti

This recipe happened by accident. I had some leftover roasted capsicums and I wanted to cook something for dinner without needing to visit the supermarket. I have to say…sometimes impromptu dinners work out the best!

Ingredients:

  • Gluten free spaghetti
  • 1 tbsp garlic oil
  • 1 leek, thinly sliced (green part only for low FODMAP)
  • 2-3 spring onions, thinly sliced (green part only for low FODMAP)
  • 1 small red chilli, seeds removed and finely chopped
  • 400g diced tomatoes
  • 1-2 roasted capsicums prepared per my recipe here
  • 150mL lactose free cream
  • ¼ cup vegetable or chicken stock (Try Sue Shepherd’s vegetable stock or Massel’s garlic and onion free chicken stock cubes)
  • ½ cup white wine (or you could use a white spirit like vodka)!
  • Small bunch of basil, finely diced
  • Shaved or grated parmesan, to serve

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.

Method:

  1. Cook the pasta according to packet directions. Drain and keep warm. Retain a small amount of the cooking water to add to the pasta later.
  2. Heat garlic oil in a large pan over medium-high heat. Add leek and spring onion, sauté for 4 minutes or until tender. Add ¼ tsp salt and chilli. Sauté for 1 minute. Add wine (or vodka) and bring to the boil (be careful as it may catch on fire). Reduce heat and simmer until liquid has reduced by about half.
  3. Stir in ½ tsp salt, stock, tomatoes and capsicum. Bring to a boil. Reduce heat and simmer for 8-10 minutes.
  4. Now add the cream and cook stirring constantly for 2 minutes. Remove from the heat and stir in cooked pasta, ¼ tsp salt and basil. If it is a bit ‘gluggy’, this is the time to add a bit of the reserved cooking water to loosen it up. Taste and adjust for seasoning as required.
  5. Serve with parmesan and a glass of red! Enjoy.

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