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.
- 3 large peppers, deseeded and cut into chunks
- 1 courgette, cut into chunks
- 6 large tomatoes, quartered
- 2 tbsp olive oil
- 2 tsp mixed herbs
- 300g/10½oz gluten-free pasta
- 200g/7oz mozzarella, torn into pieces
- freshly ground black pepper
For the pesto
Preheat the oven to 190C/170C Fan/Gas 5.
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.
Meanwhile, to make the pesto, blend all the ingredients in a food processor.
When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions.
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.
Store any leftover pesto in a screw-top jar in the fridge; it will keep for up to a week.