4 serves
Ingredients:
Garlic Chives
Spring onion tops
Basil leaves
1 tbsp garlic oil
4 massel 7 beef stock cubes
500g vegetables ( I used broccoli, carrot, oyster mushrooms and a small turnip)
1 jar Leggos tomato sauce with chunky vegetables and herbs (fodmap logo)
2 tbsp low fodmap pesto
1/4 cup water
1 packet gluten free pasta
Method:
Put chives, spring onions and basil into the bowl
Chop 5 secs speed 7
Scrape down sides of bowl
Add oil and cook 3 mins, speed 1
Put chopped vegetables in bowl
Chop 5 secs speed 7
Add remaining ingredients (except pasta)
Replace measuring cup with steamer basket to stop splash
cook 100 degrees, 30 mins, reverse, speed 1
Set aside
Rinse out bowl
Add 1200g water
Heat 10 mins,100 degrees, speed 1
Place spaghetti through the hole of the lid
Cook 7 mins (or till al dente, check packet instructions), 100 degrees, speed 1, reverse
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