Gluten Free Pasta with Sauteed Veg, Basil and Sun Dried Tomatoes


Serves 2


170g gluten free pasta

2 small courgettes

30g fine green beans

70g broccoli

1 tbsp lemon juice

120g sun dried tomatoes (drained, soaked and rinsed)

20g basil leaves

2 tbsp olive oil

1 tsp coconut oil

1 tbsp pumpkin seeds (optional)

1 tbsp sunflower seeds (optional)

IMG_2071 - Edited


  • Cook the pasta as per instructions
  • WHile the pasta cooks, heat the coconut oil in a pan over a medium heat
  • Chop the courgettes into half moons and the broccoli into 1 inch florets, saute for 5-7 minutes until the broccoli has softened slightly
  • Combine the sundried tomatoes, basil, lemon juice and olive oil in a food processor, pulse for 30 seconds until the sun dried tomatoes start to break down, stop before they become a pesto-like puree
  • Drain the pasta and return to the pan, stir in the veg and sundried tomato mixture until warmed through
  • Serve in bowls, sprinkling over the seeds if using

This low fodmap, gluten free dish is a really quick and tasty weekday dinner with minimal effort involved. I love sprinkling over pumpkin and sesame seeds for added texture! I always drain, soak and rinse my sundried tomatoes as a lot of them are jarred with garlic which is a high fodmap food. If you want to add protein to this dish in recommend sauteing a chicken breast with the veg, its also delicious with some cheese sprinkled on top!

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