Method

Heat oven to 200C/180C fan/gas 6. Tip the pumpkin into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.

Meanwhile, cook the gluten free pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with the sage, lemon juice and zest, nutmeg and seasoning, then stir.

Next, tip sliced mozzarella into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg and spinach mixture with the pasta. Divide into bowls and serve.

Recipe from Good Food magazine


Low FODMAP Recipe

Roasted pumpkin, spinach & mozzarella pasta

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Ingredients

1 small pumpkin (approx 800g in weight), peeled and diced

2 tbsp olive oil

400g gluten free pasta shapes

300g baby spinach leaves

1 mozzarella ball

4 sage leaves, very finely chopped

zest and juice 1 lemon

a few gratings of fresh nutmeg

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