300g/10½oz buckwheat or gluten free pasta

200g/7oz waxy potatoes, peeled and cut into small cubes

200g/7oz Swiss chard, leaves only

salt and freshly ground black pepper

80g/3oz unsalted  lactose/dairy free butter

1 tbsp garlic infused oil

300g/10½oz bitto or toma cheese, cut into small cubes

100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated


Preheat the oven to 220C/425F/Gas 7.

Put the buckwheat/gluten free pasta, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water.

Cook together until soft, about 14 minutes.

Meanwhile, melt the lactose/dairy free butter in a small frying pan and heat until gently foaming.

Drain the buckwheat/gluten free pasta, potatoes and chard and put in a large ovenproof dish.

While still warm, mix in the cubes of cheese.

Pour over the foaming butter and garlic infused oil and sprinkle over the parmesan.

Season to taste with salt and pepper, then mix together well.

Bake in the oven for 20 minutes. Serve hot.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Buckwheat pasta with potatoes and Swiss chard
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