When it comes to low-FODMAP eating, I’m not particularly interested in eating “fake” or “substitute” versions of foods I used to enjoy. As you probably know, gluten grains are a no-no, but gluten-free bread doesn’t do it for me, and, until this weekend, I’d never even tried to replace my beloved pasta (my passion for which I have written about before). The truth is, those “fake” foods kind of depress me. All I can think about when I have pseudo-bread is how much I’d rather be eating the real stuff. So I try to stick to recipes that are delicious and wonderful in their own ways, rather than trying to recreate something they are not.
A few days ago, though, I was putting my new pressure cooker through its paces with a tomato sauce recipe of my devising. It is, after all, tomato season, and I had just returned from the market with a backpack full of bright red beauties. And while I know that tomato sauce has many uses, I decided this was the time to finally try out a gluten-free pasta. I invited a friend over for dinner and asked him to pick up a bag of quinoa-based pasta (which tends to get the best reviews) from the health food store.
The first thing I noticed about the pasta was its red colour, which, I read on the back, was the result of the red peppers added to the noodles as a flavoring ingredient. Neat!, I thought, not realizing that reading the distracting note about the peppers on the package—and not the ingredients, which I otherwise always do—would be my downfall.