40g red or yellow pepper
2 tbsp olive oil
100ml passata or tinned tomatoes passed through a sieve
1 small bunch of basil (no stems)
0.5 garlic clove peeled and crushed
1 tbsp red wine vinegar
5 scoops Nutilis Clear
- Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.
- Add peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on.
- Pour in the passata or tinned tomatoes and red wine vinegar, stir and check the seasoning - cook for a further 5 minutes without the lid.
- Stir in the basil.
- When cooked, blend until smooth and whisk in 5 scoops of Nutilis Clear.
Ensure you complete dysphagia texture checks.
Additional portions can be frozen for later use or refrigerated for up to 24 hours.
Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending.
*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.
This recipe is intended for patients, and carers, who have been prescribed Nutilis Clear by a healthcare professional. Nutilis Clear is a Food for Special Medical Purposes for the dietary management of dysphagia and must be used under medical supervision.