Serves 4
INGREDIENTS:
1 tsp olive oil
Pinch of salt
2 large courgettes
1 large aubergine
200g broccoli
400g gluten free pasta
Pumpkin seeds to garnish
Pesto:
50g basil
50g almonds
2 tbsp nutritional yeast
½ large lemon
Pinch of salt
4-5 tbsp olive oil
METHOD:
- Preheat the oven to 200oc
- Chop the veg and mix in a bowl with 1 tsp of olive oil and the salt, roast on a lined baking tray for approx 20mins
- While the veg is cooking start make the pesto
- Put the almonds in a food processor and process for 2mins
- Add the basil, yeast, lemon, salt and 4 tbsp of the oil and process until they form a paste (add the last tbsp of oil if you think the mixture is too thick)
- Cook the pasta as per instructions
- Once the veg and pasta are cooked mix together with the pesto and serve
Before i was diagnosed with coeliac disease i was not much of a pasta fan as gluten-filled pasta had always been one of the worst things for making me feel ill so I associated it with having a painful and bloated stomach. That 
was until recently I discovered that there are some really good gluten free pastas out there!
I love making fresh pesto but this is my first attempt since following the FODMAP plan as I always thought it had to contain a few bulbs of garlic to taste good. This pesto recipe proves that isn’t the case, when i was eating it I completely forgot there was no garlic in it! You could also use this pesto as a dip with crudites or spread on rice cakes for a tasty snack.