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Method

Heat oven to 220C/200C fan/gas 7. Put the vegetables in a large roasting tin, toss with the garlic oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.

Meanwhile, cook the gluten free pasta following pack instructions. Reserve some of the cooking liquid, then drain.

Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.

Recipe from Good Food magazine


Ingredients

3 zuchini/courgettes, halved and sliced

1 large eggplant/aubergine, cut into rounds then sliced

400g baby plum tomatoes, halved

2 tbsp garlic infused oil

1 tbsp olive oil, plus a drizzle

400g gluten free penne

140g pack diced pancetta

25g parmesan, grated, plus extra to serve

handful basil leaves

Low FODMAP Recipe

Roasted vegetable & pancetta pasta

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