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Pasta & Pesto

A quick and healthy meal, which scales incredible well from 1 to as many as you can manage
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2


  • 2 tbsp garlic oil
  • 4 handfuls gluten free pasta
  • 1 pepper red or yellow, green peppers are high FODMAP
  • 250 grams spinach
  • 6 tsp red pesto
  • mixed herbs
  • crushed chillies


  • paprika optional
  • 60 grams red leicester hard cheeses are low FODMAP


  • Boil up a pan of water with some salt to speed up the boiling and a small drop of oil to stop the pan boiling over (don't ask me how or why, but it does)
  • While the pan comes to the boil, slice the pepper into small chunks
  • When the pan is boiling, add in the pasta and boil for approximately 10 minutes.
  • Gluten free pasta, unlike normal pasta, breaks down rapidly after being overcooked and isn't nice when that happens. If the ten minutes pass before you're finished, turn off the heat, drain the pasta and leave it in the saucepan until you're ready
  • In a second sauce pan, fry the pepper in the garlic oil and add the spinach after about 30 seconds. If your pan is too small, add it in stages and let it wilt down, otherwise stirring it will throw spinach all over your stove!
  • After the spinach has wilted down, add the red pesto, and the mixed herbs and chillies to taste
  • Stir everything together until the pesto starts to bubble
  • Turn the heat off the sauce and grate the cheese while the pasta finishes boiling
  • Drain the pasta and, if your saucepan is large enough, add it to the pesto sauce. Otherwise, add the pesto sauce to your drained pasta
  • Stir everything together until all the pasta is covered evenly with the pesto
  • Serve into pasta bowls, sprinkle on the cheese and a light dusting of paprika can add an extra flavour if desired
Keyword gluten free, low fodmap, pasta