When I first started taking more notice of what I’m actually eating and in particular ingredients and nutritional information of pre-packaged foods, pasta sauce was one of the worst. If you have some in your pantry go and look at the ingredients, why is there so much sugar and what are half of these things? Then bin it. Only joking! But seriously a lot of pasta sauces you find at the supermarket are just terrible, some are ok to be fair, I’m being very general here. Anyway I enjoy making my own sauce because I know exactly what’s in it plus it’s actually super easy and affordable. I use tinned tomatoes to make it even easier and cheaper. You can use whatever additional veges you like really but in this version I use comforting, hearty eggplant, it makes a great cosy winter meal. It’s also near impossible to screw up (just don’t overcook the pasta itself). You can mix it up and try different variations, I quite often use capsicum, or olives and capers for a different flavour, or you could try adding a bit of chilli.
Now, too much pasta isn’t great for diabetics especially if you’re a type 2. But maybe just don’t have it aaalll the time! And I have substituted your regular white flour pasta with pulse pasta. Yep made of pulses instead of flour, also making it, you guessed it, gluten free! It’s available at most supermarkets. But the thing is it’s actually still pretty high in carbs, mostly good carbs, but that is something to be aware of. You could also use wholemeal pasta instead. But whether you use pulse pasta, wholemeal pasta, quinoa pasta or spelt pasta it’s probably better than white flour pasta. Keep an eye on carb content and feel free to do what I do and spend lots of time comparing nutritional info while you’re in the supermarket.
Also heads up, this makes a lot. So unless you have a big family, you’ll be eating leftovers for days. I got around 6 serves.
Ingredients
Instructions
- Dice the onion and garlic and cook in a pot on medium heat until the onion is starting to soften.
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Dice the eggplant into small 1cm cubes and add to the onion and garlic. Cook until soft and starting to brown.
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Add tomato paste and oregano and cook for 1 minute before adding the wine and can of diced tomatoes. Simmer for about 15mins until sauce is reduced and has a “saucey” consistency.
- Meanwhile fill another pot with water and bring to the boil, then cook pasta according to packet instructions.
- Drain pasta once cooked.
- When the sauce is looking good, season with salt and pepper then mix in with the pasta.
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Serve in bowls while it’s still hot, top with grated vegan cheese if you like.
I was searching for similar information, but i found it here nearly some of it. But, can you write any piece of content covering the pros and cons of gluten sensitivity ?
Hi there, thanks for your comment! While I do often make gluten free-recipes, this is usually because they happen to be lower in carbs not because I’m consciously trying to make something gluten-free. My focus when creating recipes is vegan and diabetic friendly (low carb), not gluten-free unfortunately.