1 bag of rice pasta or other low fodmap pasta (12 oz) 1 1/2 cup unsweetened plain coconut or greek yogurt 1/2 cup olive oil 1 oz chopped fresh basil 1/2 cup chopped fresh spinach 1 large green onion, green part only, chopped 1 bag of 8 oz mozzarella cheese SaltPepper 1 small eggplant chopped into small pieces 1 yellow squash chopped into small pieces 1 red bell pepper, chopped 1/4 cup avocado oil Cook pasta according to instructions, but take off 3 minutes of cooking time, drain. In a food processor combine yogurt, olive oil, basil, spinach, green onion, mozzarella cheese, 1 tsp salt, and 1/2 tsp pepper. Process until it has become a sauce and there are no longer any large pieces of the spinach or basil left. In a saute pan heat the avocado oil on medium heat and place all your chopped vegetables in the pan to cook with 1 tsp salt and 1/2 tsp pepper. Allow this to saute for 8 minutes. Add your drained pasta in a large saucepan and add in the basil sauce and vegetables. Allow this to come to a boil. Cook for approximately 5 minutes until the sauce has thickened. Allow to cool and enjoy.
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