3 tbsp olive oil

1 bag small red peppers (about 7 peppers), deseeded and cut into large chunks

1 tbsp garlic infused oil

1l carton passata

450ml low FODMAP vegetable stock

2 tsp dried oregano

290g jar pitted Kalamata olives, drained

500g large zucchini,  sliced

500g pack gluten free penne

For the cheese sauce & topping

1½ l 2¾ pints lactose/dairy free milk

140g lactose/dairy free butter

140g rice flour

¼ whole nutmeg, finely grated

300g vegetarian cheddar, grated


Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the zucchini and cook for 5 mins more.

Pour in the passata and stock, then stir in the oregano, olives and season with plenty of black pepper.

Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the gluten free pasta following pack instructions.

To make the cheese sauce, pour the lactose/dairy fee milk into a large pan and add the butter, rice flour, nutmeg and seasoning.

Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.

Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer).

If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Cheese & tomato pasta bakes
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