Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.

Add the garlic oil oil to a frying pan. Tip in the chilli flakes, gluten free breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.

Cook the gluten free pasta following pack instructions, then drain – reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, olive oil and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

Recipe from Good Food magazine

Low FODMAP Recipe

Roasted pepper linguine with crisp crumbs

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4 mixed peppers, deseeded and sliced

2 tbsp olive oil

2 tbsp garlic infused oil

pinch of chilli flakes

100g gluten free white bread, whizzed to breadcrumbs

300g gluten free linguine

85g green pitted olives, halved

½ small pack basil, torn, saving a few small leaves to garnish

zest ½ lemon

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