Tomatoes

[119goal]

I can't eat tomatoes as they give me acid reflux. What low cal. sauces can I make with pasta?

[BadHare]

Have you tried fresh tomatoes with the seeds removed? Tinned often have preservatives added, which could be the issue.

Otherwise cheesey sauces coat pasta.

I make a puy lentil bolognaise with a large glass of red wine to give it a rich flavour. I do use tomatoes, but they could be left out.

[andyswarbs]

Soak some cashews or frozen peas or both. Blend them up with any flavouring you want incl basil. Whatever you do don't bother adding oil, totally superfluous. A totally pea based one will have far less calories of course.

PS don't just do enough for the sauce. Do a larger quantity and store in a kilner jar in the fridge. Of course it won't keep for more than a week, since no preservatives. So if you want to do a huge amount pop some in the freezer for longer life.

[DartmoorDumpling]

I often use left over soup - we had tortellini in butternut squash soup with chopped basil on top yesterday - pretty colours! Also, philadelphia or similar soft cheese stirred through is handy.

[Plhall19]

Fresh pesto is one of my faves. Could also try avacado oil with lemon and Italian spices.