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Low FODMAP - Pesto & tomato pasta with crispy crumbs

Ingredients

1 stick celery finely chopped

2 medium carrots finely diced

1 tbsp chive, finely chopped

2 tbsp garlic infused oil

3 tbsp olive oil

2 x 400g cans chopped tomatoes

2 tsp sugar

190g basil pesto click here for recipe

few capers or olives (optional)

140g gluten freee white bread - whizzed into crumbs

50g pine nuts, roughly chopped

4 tbsp grated parmesan, or vegetarian alternative (optional)

25g butter

350g/12oz-400g/14oz gluten free linguine, spaghetti, tagliatelle or whatever you have in the cupboard

Method

Gently cook the celery and the carrotc in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy.

Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.

While the sauce is simmering, heat oven to 220C/200C fan/gas 7.

Toss the crumbs in a large baking tray with the remaining 1 tbsp olive oil, the rest of the garlic oil, the pine nuts and Parmesan, if Simple yet special storecupboard supper using.

Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.

Meanwhile, bring a pan of salted water to the boil and cook the gluten free pasta.

Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.


Recipe from Good Food magazine

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