Roasted Red Capsicum Pasta
I absolutely love the flavour of red capsicums and by roasting them an even smokier and slightly sweet taste is enhanced. If you’re looking for an even quicker way to make this dish, you can use store bought roasted red capsicums. Just make sure that you check the label for any high FODMAP ingredients such as garlic or onion which can often be used for jarred and preserved products.
Serves: 4 people
Prep time: 10 mins
Cook time: 45 mins
Ingredients:
2 red capsicums cut into quarters
3 teaspoons garlic infused olive oil
1 teaspoon salt
1 teaspoon red chilli flakes
160ml coconut cream
¼ cup fresh basil
2 teaspoons extra virgin olive oil
1 cup spinach
200g cherry tomatoes halved
200g gluten free penne pasta (or your pasta of choice)
Method:
Preheat an oven to 180°C.
On a lined baking tray, lay out capsicum pieces. Drizzle with garlic oil and season with salt and chilli flakes. Bake for 35 to 40 minutes or until capsicum is nice and soft and the skin has started to blister. Allow to cool for 10 minutes.
In a food processor or blender, combine roasted capsicums, coconut cream and basil. Blend until smooth.
Begin to cook pasta according to packet instructions.
Whilst pasta is cooking, in a medium sized frypan add olive oil on medium heat. Add in tomatoes and cook for 1 minute before adding in spinach. Once spinach has wilted, add in roasted capsicum sauce to heat.
Once pasta is ready, toss pasta through the sauce. Serve with an extra topping of fresh basil and parmesan.
Although there are no detected FODMAPs in red capsicums, they do contain the chemical component capsaicin. Capsaicin is what causes the heat and sensation of spiciness in the capsicum family, including chillies. Even if they don’t contain FODMAPs, spicy foods can trigger IBS symptoms for some individuals.