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LOW Fodmap Veggie Pasta

This LOW Fodmap Veggie Pasta is a warm and comforting bake to make for dinner. Serves 2, or 3 smaller servings. The recipe can easily be doubled. Best eaten on the day of making.
Servings 2

Equipment

  • pot
  • pan
  • baking tray
  • casserole dish

Ingredients

  • 3 tbsp olive oil
  • 400 g Pumpkin
  • 2 cups baby spinach
  • 1 Can plain chopped tomatoes
  • 200 g gluten free penne
  • 100 g ricotta
  • 1/4 cup fresh sage
  • salt and pepper
  • 1 tbsp nutritional yeast

Instructions

  • Preheat the oven to 200C on bake function.
  • Chop pumpkin into cubes (not small cubes)
  • Place in a roasting tray, drizzle in 2tbsp oil and season with salt and pepper. Bake for 20 to 25 minutes until soft and golden, turning if needed. Remove from oven.
  • While your pumpkin cooks, place a large pot of water on to boil. Pre-cook the pasta – you want it almost cooked but not quite so try undercooking it by 3 minutes.
  • In a large pan, heat 1tbsp olive oil over medium-low heat. Add the spinach and nutritional yeast and cook until wilted. Next, add the tomatoes, chopped up sage and salt and pepper to taste. Simmer till soft (5min)
  • In a large baking casserole dish, mix together the pumpkin, pasta, tomato mixture, pieces of ricotta cheese and sage.
  • Bake in the oven for 10 minutes until the cheese is melted, then place under the grill until golden.
  • Divide into two serves.