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Ingredients


1 tbsp olive oil

1 carrot, diced

1 celery stalk, diced

1 tbsp garlic infused oil

400g tin chopped tomatoes

300ml/10½fl oz low FODMAP vegetable stock

400g/14oz gluten free penne pasta

For the topping

100g mozzarella

100g Parmesan

For the sausagemeat

400g minced pork

100g gluten free breadcrumbs

1 egg

1 tbsp chopped chives

1 tsp parika

1 tsp sage

Recipes Recipes

Method


Preheat the oven to 200C/180C Fan/Gas 6.  In a large bowl, mix the sausagemeat ingredients together, adding salt and pepper at the end. Heat a large frying pan over a medium heat.

Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes.

Meanwhile cook the gluten free penne in a pan of salted boiling water according to the packet instructions.

Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Top with the mozzarella, Parmesan and bake for 15-20 minutes, or until bubbling and golden.

 

Recipe adapted from: Good Food

Low FODMAP and Gluten Free Recipe - Penne and sausage pasta bake
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*We recommend the help  of a registered dietician