I love low prep cooking if you hadn't guessed, which is partly why I make this dish most weeks.
Ingredients:
1 3/4 jars of Passata
2 Carrots
1 Capsicum
2-4 frozen serves of baby spinach
3 tablespoons of Mixed Italian herbs
15 Sun dried tomatoes
3 tablespoons of Olives
2/3 of a bunch of Spring onions (green tops only for low FODMAP)
Optional: 3 - 6 stalks of parsley
750g beef/lamb mince
Garlic infused olive oil
(If FODMAPs aren't an issue substitute for 2 cloves of garlic and blend in with the spring onion. Fry the mince in normal olive oil.)
Cheese
Spaghetti Squash/Pasta/Konjac
Method:
Blend spring onion and parsley (+/- garlic) for 20 seconds, speed 8, sharp blade.
Peel, wash and roughly chop the carrot.
Wash and cut out the head/stem of the capsicum.
Blend the carrot and capsicum speed 8, 15 seconds, sharp blade.
Add baby spinach, sundried tomato, olives and Italian herbs.
Cook on speed 2, reverse/ blunt blade/sharp blade (if you're like me and cannot be stuffed changing blades), for 20 minutes temp 90°.
Fry mince with olive oil and set aside.
Mix it into your sauce by hand
If you are making pasta I set it up and the put it on in the last ten minutes, so it doesn't stick or go gluggy.
Spaghetti Squash Method:
If you are using spaghetti squash keep in mind that cooking times can vary greatly. Depending on the size of it, cooking times have been from 1 hour to 1 1/2 hours.
Cut spaghetti squash in half, with the cut side facing down on the oven tray. Put into an oven set to 180°. Set a timer and check it in an hour. If it is soft on the outside when you press down with little resistance, it is cooked. If not, give it another 15-20 minutes before checking again. If it needs longer still put it back in until you hit the total time of 1 hour, 30 minutes.
Once it is cooked shred it with a fork so you get lovely strings.
If you go with the Konjac just follow the instructions on the packet and serve immediately.
Serve the spaghetti squash hot, and your sauce and of course cheese!
Enjoy!
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