I just googled “easy pasta recipes” and got 63 million results! There are so many lovely variations to my favourite dish, but I would love to share with you mine today. It’s perfect throughout the seasons as you can easily modify to suit your tastes and what vegetables are available. If you live in various areas around Canada, you will be experiencing the first tastes of locally greenhouse grown produce like bell peppers, tomatoes, and cucumbers. This vegetable-packed pasta dish makes use of lovely greenhouse veggies so I hope you enjoy!
I of course make this recipe low FODMAP by using gluten free pasta. There is such wide selection of gluten-free pastas available today that can make it difficult to choose the right one. Here are my thoughts on my favourites:
Let it be known… this is my favourite! This corn pasta straight off the boat from Italy comes the closest in taste to classic white pasta. I have served this to guests who can’t tell the difference! Be very careful to not over-cook this pasta as it can quickly turn to mush and try not to stir it very much either once you combine with sauce. Toss gently with a little sauce is serve the rest of sauce, meatballs, etc. on top!
TruRoots Organic Ancient Grain Pasta
Well boy does my husband love this one! Because it uses ancient grains, this pasta is full of nutrients, higher in fibre than most, and has a bit of a grainy texture. I would say this is closest in texture to a whole wheat pasta. A lovely choice and a great price at Costco!
Catelli Gluten Free
There are a few big pasta companies like Catelli, Italpasta, and Barilla that have produced a gluten-free option. These tend to be combinations of rice and corn and have a fairly good texture. I think they are good and will do the trick, but they are not my super duper favs.
Now on to a recipe so you can test out some new gluten-free noodles! This recipe is very versatile and can be done with any type of vegetable you enjoy. You can also use grilled chicken breasts, canned tuna, sautéed shrimp, ground beef, or lentils for other variations!
Low FODMAP Recipe: Easy Roasted Vegetable Pasta
Makes: 4 servings
Time: 15 minutes prep, 40 minutes cook
4 turkey sausages (gluten-free)
300 g uncooked gluten-free penne pasta (about 4-5 cups cooked)
2 bell peppers, diced (about 2 cups)
2 small eggplants, diced (about 2 cups)
1 small zucchini, diced (about 1 cup)
1 pint cherry tomatoes (about 2 cups)
½ tbsp thyme, dried
1 tbsp parsley, dried
1 tsp chilli flakes
1 cup crumbled feta cheese
Salt & pepper to taste
Preheat oven to 425°F.
Place diced peppers, eggplant, zucchini, & tomatoes in a large casserole dish. Toss in 2-3 tbsp. olive oil, the thyme, parsley, chilli, pinch of salt and pepper.
Place sausages on top of vegetables and cook in oven for 35 to 40 minutes. Every 10 minutes remove sausages, give vegetables a good stir and place sausages back on top, flipping over.
Meanwhile, cook pasta in a large pot of boiling water. Drain and do not rinse pasta. (Unless you have one of those really starchy brands, then you might have to give a quick rinse!)
Once sausages are cooked through, slice sausages and toss with vegetables, juice of vegetables in pan, and pasta. Sprinkle feta cheese and mix in. NOTE: If sausages are cooked through but not browned, put oven on broil for 2 to 3 minutes at end of cooking.
Serve immediately or chill as this salad is delicious hot or cold. Make sure you double the recipe as this low FODMAP pasta dish makes great leftovers for lunch the next day!
Feta is a hard cheese that naturally contains very small amounts of lactose and is likely to be tolerated by those with digestive issues. It really brings this recipe up a notch in flavour, so if you can tolerate it I would really recommend adding it! If feta bothers you, consider a goat’s feta which is often better tolerated or simply add parmesan at the end.
Much love and good eating,