Method

Boil the gluten free pasta. Meanwhile, in a small food processor, blitz together the tomatoes, lactose free cream and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)

Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.

Recipe from Good Food magazine


Ingredients

300g gluten free macaroni, or other small pasta shapes

100g vine tomatoes  roughly chopped

2 tbsp lactose free cream

1 tbsp tomato purée

1 tbsp parmesan, grated

Low FODMAP Recipe

Gluten Free Creamy cheese & tomato macaroni

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