Ingredients


½ pumpkin, peeled and cut into 3cm/1¼in chunks

½ eggplant, cut into 3cm/1¼in chunks

1 zucchini, cut into 3cm/1¼in chunks

3 tbsp olive oil, plus extra for frying

1 tbsp garlic infused oil

400g/14oz tinned chopped tomatoes

400g/14oz gluten free penne pasta

100g/3½oz fine green beans, cut into 2cm/1in lengths, blanched

2 tbsp roughly chopped flatleaf parsley

100g/3½oz gluten free breadcrumbs

150g/5½oz strong cheddar cheese, grated

1 bag mozzarella







Method


Preheat the oven to 200C/400F/Gas 6. Place the pumpkin, eggplant and zucchini in a large roasting tin and drizzle with with the olive oil. Roast in the oven for 20 minutes, or until soft and golden-brown.

Heat a medium frying pan and add a little oil. Once hot, add the tinned tomatoes and cook for a further 15 minutes, or until reduced in volume by half.

Meanwhile, place a large saucepan of water on the hob and add a pinch of salt. Once boiling, add the gluten free penne pasta and cook according to packet instructions.

Once cooked drain and stir in the tomato sauce, roasted vegetables, green beans and parsley. Transfer to an ovenproof dish. Top with the mozzarella.

Mix the gluten free breadcrumbs and cheese in a small mixing bowl, then sprinkle over the gluten free pasta. Bake in the oven for 15-20 minutes, or until golden-brown.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Penne with tomato & roasted vegetables IBS-Health.com
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