Low FODMAP Veggie Bolognese

Makes 4 servings

Ingredients:

  • 4 Tbsp garlic-infused olive oil (code ERINFODY15 for 15% off)

  • 2 medium carrots, chopped

  • 1 yellow squash, chopped

  • 1 cup green onion stems, chopped

  • 1 cup broccoli florets, chopped without the stalk as much as you can

  • 1 cup canned mushrooms, rinsed and chopped

  • Salt, to taste (I used around 1 Tbsp)

  • 1 cup walnuts, chopped

  • 2 cups diced tomatoes

  • 1 cup fresh basil, chopped

  • Optional: 1 tsp garlic scape powder (code ERINJUDGE for 15% off)

  • 1-2 tsp black pepper

  • 1 tsp Italian seasoning (or more fresh herbs)

Directions:

  1. Heat 1 Tbsp oil in a deep pan on medium heat. Add veggies as they are chopped, stirring often. Save broccoli, mushrooms, and walnuts for last, once carrots have softened. 

  2. Add tomatoes, spices, and remaining olive oil. Tip: salt as you go, tasting to make sure the flavors are coming through. You can also add a little sugar or maple syrup if you prefer sweeter flavors. 

  3. Once veggies are fully cooked through, turn heat down to low and let simmer for at least 10-15 minutes. 

  4. Serve over your favorite pasta of choice!

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