For the basil paste

handful fresh basil leaves

1 tbsp olive oil

salt and freshly ground black pepper

For the linguine

1 tbsp olive oil

1 red chili, finely chopped

1 tbsp garlic infused oil

½ lemon, juice only

small handful fresh basil leaves, chopped

200g/7oz gluten free pasta, cooked according to packet instructions and drained


For the basil paste, place the basil and olive oil into a small food processor, season with salt and freshly ground black pepper and blend until smooth.

For the gluten free pasta, heat the oil in a pan and gently fry the chili for 1-2 minutes.

Add the lemon juice, garlic infused oil, chopped basil leaves and cooked pasta and stir well to coat the pasta.

To serve, place the gluten free pasta into a serving dish and top with a dollop of basil paste.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pasta with chili, lemon and basil
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