Low-FODMAP pepper and mozzarella pesto pasta

Low-FODMAP pepper and mozzarella pesto pasta

Simple, satisfying and packed with colourful veggies for an easy midweek meal. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians.


For the pesto

  • large bunch fresh basil, roughly chopped
  • small handful fresh chives, roughly chopped
  • 50g/1¾oz pine nuts
  • 150ml/5fl oz olive oil
  • 1 lemon, zest and juice
  • 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated


  1. Preheat the oven to 190C/170C Fan/Gas 5.

  2. Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft.

  3. Meanwhile, to make the pesto, blend all the ingredients in a food processor.

  4. When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions.

  5. When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste.

Recipe Tips

Store any leftover pesto in a screw-top jar in the fridge; it will keep for up to a week.