Low-FODMAP pepper and mozzarella pesto pasta
Simple, satisfying and packed with colourful veggies for an easy midweek meal. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians.
Ingredients
- Olive oil (for vegetables)30 ml
- Olive oil (for pesto)60 ml
- Lemon juice15 ml
Instructions
5 steps- 1
Preheat the oven to 190C/170C Fan/Gas 5.
- 2
Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30-40 minutes, until the veggies are soft.
- 3
Meanwhile, to make the pesto, blend all the ingredients in a food processor.
- 4
When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions.
- 5
When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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