As an avid pesto lover I couldn’t say no when Sacla‘ asked me to create a tasty recipe using one of their new free-from pestos! Ever since I have had to follow a Coeliac-friendly, low FODMAP diet I have only ever made my own pesto as all the shop-bought versions seem to contain a lot of dairy and garlic. So I was relieved to see that Sacla’ Free-From Basil Pesto is not only gluten free and dairy free but also doesn’t contain any garlic! So I highly recommend it to anyone with IBS who cannot tolerate garlic.
As delicious as it is to make your own pesto, sometimes it’s so much more convenient to find a decent shop-bought brand! The basil pesto is so flavoursome and versatile, which works perfectly in this super simple pasta recipe. Ready in around 20 minutes this gluten free and vegan recipe makes a great weekday meal choice, especially if you’re looking for something to enjoy during Veganuary!
Sacla’ Free-From Pesto is available in the free-from aisle of most supermarket or you can visit http://www.sacla-shop.co.uk
Serves 2
INGREDIENTS:
½ tbsp garlic infused olive oil
Pinch of salt
1 small aubergine, cut into large chunks
1 courgette, cut into half moons
100g broccoli florets
1 red pepper, cut into large chunks
200g gluten free pasta
120g Sacla Free-From Basil Pesto
2 handfuls of rocket
Fresh basil to garnish
METHOD:
- Preheat the oven to 200oc and line a baking tray with foil or greaseproof paper
- Combine the aubergine, courgette, broccoli and red pepper in a bowl with the oil and salt
- Spread the vegetables out on the tray and roast them for 15-20 minutes until tender
- While the vegetables are roasting, cook the pasta as per instructions
- Drain the pasta then return it to the saucepan along with the roast vegetables, pesto and rocket
- Stir everything together until combined
- Serve the pasta in bowls topped with the fresh basil
