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Low FODMAP and Gluten Free Recipe - Penne with tomatoes, meatballs & parmesan

Ingredients


For the meatballs

400g/14oz minced pork

100g/3½oz fresh breadcrumbs

1 egg

1 tbsp chopped chives

1 tsp oregano

Salt and pepper

For the tomatoes

3 tbsp olive oil, plus extra for frying

400g/14oz tinned chopped tomatoes

For the pasta

400g/14oz gluten free penne pasta

To serve

2 tbsp roughly chopped basil

2 tbsp grated Parmesan






Method


To make the meatballs, simply add all the ingredients into a ball, and mix well.  Roll into small balls.

Preheat the oven to 200C/400F/Gas 6.

Heat a medium frying pan and add a little oil. Once hot, add the meatballs. Cook for 3-4 minutes until soft.

Remove the meatballs and place the meatballs in a large roasting tin and drizzle with with the olive oil. Roast in the oven for 10 minutes, or until cooked.

In the frying pan add the tinned tomatoes and cook for a further 15 minutes, or until reduced in volume by half.

Meanwhile, place a large saucepan of water on the hob and add a pinch of salt. Once boiling, add the gluten free penne pasta and cook according to packet instructions.

Once cooked drain and stir in the tomato sauce, meatballs and basil. Transfer to an ovenproof dish.

Sprinkle the parmesan over the gluten free pasta, then serve.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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