Low FODMAP Vodka Pasta Sauce
This lightened up version of vodka sauce uses roasted carrots, tomatoes and fennel to create a super flavorful, creamy sauce without any added cream or thickener. It’s a low FODMAP tomato sauce that is also gluten-free, dairy-free and packed with nutrients. Simply toss it together with your favorite gluten-free penne pasta!
Servings 4
Ingredients
- 1 pound carrots about 3 large, unpeeled and cut into 1-inch chunks
- 1.5 pound vine tomatoes about 4 medium, quartered
- 1/2 fennel bulb sliced into thin wedges
- Olive oil
- Sea salt
- 1 cup vegetable stock or water
- 12 ounces gluten-free penne optional, for serving
- 1/3 cup basil leaves optional, for garnish
- Garlic-infused oil optional, for garnish
- Red pepper flakes optional, for garnish
Instructions
- Preheat your oven to 450°F. Line a sheet pan with parchment paper.
- Arrange the tomatoes, carrots and fennel on the sheet pan and season with 1 teaspoon sea salt. Drizzle the vegetables generously with olive oil, arrange in an even layer cut-side down so each piece touches the pan, and transfer to the oven.
- Roast until the tomatoes are shriveled and have released their juices and the carrots are tender, about 40 minutes. Remove the pan from the oven.
- Transfer the vegetables to a high-powered blender, along with the vegetable stock or water, and puree until smooth, adding more broth as necessary. Store the sauce for later in an airtight container in the fridge for up to 2 weeks, or proceed and make pasta.
- To make pasta: bring a large pot of salted water to boil. Cook the pasta according to package directions. Reserve 1 cup of starchy pasta water, then drain in a colander. Return the pasta to the pan along with 1 cup vodka sauce, adding some of the pasta water to loosen it up if it seems too thick. Add more sauce as necessary and save the remainder for another use.
- Divide the penne alla vodka between bowls and garnish with basil, red pepper flakes and a dash of garlic infused oil, if using.