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Eyeball Pasta

  • RECIPE MAKES: 4 portions
  • COOK TIME: 45 minutes
step 1
  1. Place the warm water, dried yeast, psyllium husk, garlic, tomato purée, Violife Mozzarella flavour Block, grated and sugar in a bowl, mix well and leave to stand for 5 minutes until thickened.
step 2

Add the wet mixtureto the Fate Low Protein All-Purpose Mix in a separate bowl and knead until a dough ball has formed.

step 3

Cover the bowl with cling film and leave the dough to rise for 30 minutes. Meanwhile cook the pasta.

step 4

Split the dough into 18 even sized balls and using your hands roll until smooth.

step 5

Place the balls into a pan of boiling water and poach for 5 minutes, until doubled in size.

step 6

Meanwhile, place the oil, onion, mushrooms, garlic and oregano in a pan and cook over a medium heat until soft.

step 7

Add the passata and simmer for 10 minutes.

step 8

Divide the pasta into 4 portions, pour the sauce over the top and add the desired amount of dough balls.

step 9

Place a slice of olive on top of each dough ball and serve.

Image reflects one portion.

Fate Low Protein All-Purpose Mix is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • For the eyeballs:
  • 90ml Warm water
  • 3g Dried yeast
  • 3g Psyllium husk
  • 1 Garlic clove, crushed
  • ½ tsp Tomato purée
  • 50g Violife Mozzarella flavour Block, grated
  • ½ tsp Sugar
  • 125g Fate Low Protein All-Purpose Mix (extra for dusting)
  • 6 Black olives, chopped into 3 slices
  • For the sauce:
  • 1 tbsp Oil
  • 1 Onion, finely chopped
  • 120g Mushrooms, finely chopped
  • 1 Garlic clove, crushed
  • ½ tsp Oregano, dried
  • 500g Passata
  • To serve:
  • 200g Low protein pasta, cooked according to packet instructions