Eggplant and Spinach Bolognese with Pasta

Name: Eggplant and Spinach Bolognese with Pasta
Yield: Makes 6 Servings
Cuisine: Italian
Ingredients: 6 tablespoons raw or lightly toasted pine nuts (see tip; optional); 1 tablespoon low-FODMAP vegan butter or extra-virgin olive oil (optional); 1 tablespoon low-FODMAP vegan butter or extra-virgin olive oil (optional); 1 tablespoon garlic-infused olive oil; 1 tablespoon extra-virgin olive oil; 2 teaspoons dried basil; 1 eggplant (about 1 pound), well peeled and cut into ½-inch cubes; ½ teaspoon cayenne (optional); 2 teaspoons dried oregano; 4 cups no-salt-added tomato purée; ¼ teaspoon sea salt, plus more as needed; 1 teaspoon crushed red pepper flakes (optional); 4 cups chopped baby spinach, lightly packed; Tabasco or Mild Hot Sauce (optional); Tabasco or Mild Hot Sauce (optional); 6 tablespoons raw or lightly toasted pine nuts (see tip; optional); Freshly ground black pepper; 12 ounces gluten-free pasta (any shape)

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This hearty dish comes together in under twenty minutes but tastes like it was simmering all day. The sauce is rich, thick, and spicy, and brimming with chunks of meaty eggplant. For the best results, be sure to peel the eggplant thoroughly.

Ingredients

12 ounces gluten-free pasta (any shape)
1 tablespoon low-FODMAP vegan butter or extra-virgin olive oil (optional)

Europe
Italy
Bologna
Dinner
Pasta
Spicy
Mediterranean
Vegan
Gluten-free

Method

Cook the pasta in a large pot of boiling water according to the package directions. Drain, return to the pot or transfer to a large bowl, toss with the optional butter until it is melted and evenly distributed (this will help keep the pasta from sticking together), and cover to keep warm.

While the pasta is cooking, make the sauce. Put the extra-virgin olive oil and garlic-infused oil i