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400g gluten free penne

290g jar roasted red peppers, drained

large handful flat-leaf parsley, plus a few chopped leaves to garnish

75g pine nuts

1 tbsp garlic infused oil

2 tbsp extra-virgin olive oil

50g Parmesan (or vegetarian alternative), grated



Cook the gluten free pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, and  garlic oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.

Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Roasted red pepper & parsley pesto with penne