Vegetable and beef spaghetti

A flexible family pasta with zucchini, eggplant and capsicum. Chop the vegetables small so they cook evenly into the sauce.

Serves or makes: 4

Ingredients

• 350 g spaghetti suited to your diet
• 250 g beef mince
• 1 zucchini
• 1 small eggplant
• 1 red capsicum
• 400 g tinned chopped tomatoes
• 30 mL olive oil
• 1 teaspoon dried oregano
• Optional grated Parmesan

Method

1. Dice the vegetables. Heat the oil and brown the mince thoroughly, breaking it up as it cooks.
2. Add vegetables, tomatoes and oregano. Simmer for 20 minutes, adding water if needed, until the vegetables soften.
3. Cook and drain the pasta. Toss with the sauce and divide into four portions.
4. Add Parmesan if suitable. Gluten-free pasta is not automatically low-FODMAP; check its ingredients and portion guidance.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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