1 tbsp garlic infused oil

4 roasted red capsicum

1 tsp cayenne pepper

50g Parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)

2 tbsp olive oil

400g gluten free pasta (we used tripolini)

Rocket leaves

large pack basil leaves


In the small bowl of a food processor, whizz the roasted capsicum, garlic oil, cayenne,  Parmesan and oil until it makes a rough pesto consistency. Taste and season.

Bring a pan of water to the boil and cook the gluten free pasta following pack instructions. Drain, reserving a little cooking water.

Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan and rocket, if you like.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Roast capiscum pesto with pasta