4 mixed pepper, deseeded and sliced

2 tbsp olive oil

1 tbsp gralic infused oil

pinch of chili flakes

300g gluten free linguine or spaghetti

85g green pitted olive, halved

½ small pack basil, torn, saving a few small leaves to garnish

zest ½ lemon

25g lactose free butter


Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.

Cook the gluten free pasta following pack instructions, then drain – reserving a few tbsp of cooking water.

Toss together with the roasted peppers, garlic infused oil, olives, torn basil, lemon zest, reserved cooking water, lactose free butter and some seasoning. Sprinkle with the extra basil leaves and serve.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Roasted pepper linguine
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How to make garlic  infused oil - click here
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