Lunch/ Fodmap

Smokey & Spicy Prickly Pear Pasta

Smokey & Spicy Prickly Pear Pasta

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Serves: 2 as main, 4 as appitizer Cooking Time: 40 min


  • 320 g of organic heirloom baby eggplant sliced horizontally
  • 2 large ( 160 g) organic tomato
  • 2 (16g) organic yellow hot peppers
  • 4 tbsp extra virgin olive oil
  • 100 g prickly pear pasta, or substitute
  • 1/4 tsp smoked paprika
  • 1/4 tsp liquid smoke
  • 1/2 tsp thyme
  • 2 tsp capers from brine
  • 2 tbsp Parmesan cheese (crumbled)
  • Salt & pepper
  • Lemon zest threads



Heat 1 tbsp of oil in a non-stick pan on high and add sliced the eggplant giving it a stir


Reduce heat to medium, add thyme, salt & pepper, and liquid smoke, let cook for about 6-8 minutes


Meanwhile, chop tomato and hot pepper add to pan with 1 tbsp of oil, season with additional pepper, cook for 8 minutes and shut heat


In a separate small pot, add salted water and bring to a boil. Once reached boiling point, add pasta and cook for 8-10 min to al dente


Add capers, sliced almonds, parmesan to the veggies


Drain pasta when ready, and stir in with veggies


Plate with lemon zest and additional parmesan if desired

You read it right, the penne pasta used in this recipe is made with prickly pear leaves. You can buy the prickly pear flour to make your own pasta at home as this dish can handle any type of pasta you choose. Ours, because sometimes you don’t have the time to make fresh pasta, came from the small Greek company, Spinoso. Unfortunately, I do not believe this product is available for sale outside of Greece, so substitute any whole wheat or gluten free penne. It makes for a great, filling lunch or appetizer for 4 for dinner. Feel free to omit or tone down the heat in the recipe, I am preferable to all things spicy!

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