This recipe was created by the amazing Janina Gelbke (@naturally_nina_)
This recipe also happens to be vegan, gluten free, nut free and low FODMAP, to make it suitable for a wide range of different dietary needs and intolerance.
2 tsp garlic infused extra virgin olive oil
1 small zucchini, diced
1 can (400g) tinned tomato
1 cup mushrooms, diced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp paprika
4 tbsp Mt. Elephant Hemp Seeds
4 tbsp nutritional yeast
Handful of baby spinach
Pasta of choice (I used buckwheat)
Fresh basil + black pepper, to serve
Cook pasta according to packet directions.
Heat olive oil in a pan and sauté diced zucchini, mushrooms and oregano until browned and fragrant. Then add tinned tomato and 1/2 cup water, bringing to a simmer.
Meanwhile, add hemp seeds, salt, paprika, nutritional yeast and 1/2 cup water to a blender and blend until super smooth.
Pour through tomato sauce.
Simmer for about 20 minutes until sauce thickens and veggies are soft, then add pasta and baby spinach.
Season to taste.
Serve topped with fresh basil and black pepper!