This recipe is not suitable for the elimination phase*

Pasta pesto has been one of my favourite pasta dishes for a long time. On my blog, you can find several pasta pesto dishes. This pasta pesto with chicken, pasta pesto with carpaccio and this pasta salad with pesto.

In winter, I always love to make past casseroles and I had never made a low FODMAP pasta pesto casserole before. So that’s what I did for this recipe! 

The ingredients of the low FODMAP pasta casserole with pesto

I chose to make a vegetarian pasta pesto casserole with homemade low FODMAP pesto. If you can find a ready-made low FODMAP pesto in the supermarket, you could also use that. 

Do you want to add meat to this dish? The casserole also tastes great when you add some chicken. Cut chicken breast into pieces and fry it until completely cooked.

Then add the paprika and fry until soft. Follow the rest of the instructions normally. 

Mozzarella hardly contains any lactose and therefore is low FODMAP. For most people, the amount of mozzarella used in this recipe won’t cause any trouble.

In my blog about cheese and the low FODMAP diet, you can read more about this. 

*Information for the elimination phase

In 2022, red bell pepper and tomatoes have been retested. They are both limited low FODMAP now and are high in fructose at quite small amounts. As this recipe also contains broccoli (which is also limited low FODMAP for fructose), these three vegetables cannot be combined.

If you are still in the elimination phase or know that you react to fructose, I advice leaving the bell pepper and tomatoes out and replacing them with other low FODMAP vegetables.

Such as zucchini (up to 60 gram per serving), oyster mushrooms or carrots.

Low FODMAP pasta casserole with pesto

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• Author: Karlijn
• Total Time: 45 min
• Servings: 4 1x

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Description

A vegetarian low FODMAP pasta casserole with pesto and mozzarella. Simple to make. Gluten-free and low lactose.

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Ingredients

Scale 1x2x3x

• 300 g (3 cups) gluten-free fusilli
• 4 tomatoes*
• 300 g (4 1/4 cup) broccoli*
• 2 red bell peppers*
• 4 tbsp low FODMAP pesto (click for the recipe)
• 125 g (1/2 cup) lactose-free crème fraîche
• 125 g (1/2 cup) mozzarella

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Instructions

1. Pre-heat the oven to 180 degrees Celsius (350 F).
2. Cut the tomatoes and the bell peppers into cubes and cut the broccoli into florets.
3. Boil the fusilli according to the instructions on the package. Boil the broccoli too. I usually add the broccoli to the pasta after a few minutes, so the broccoli can boil with the pasta for five minutes. Drain and put aside.
4. Fry the pieces of bell pepper in a frying pan with some olive oil shortly until softened.
5. Make the pesto with this recipe.
6. Add the bell pepper to the broccoli and pasta and stir in the crème fraîche, pieces of tomato and 4 tbsp of pesto. Stir together. Taste and season with pepper and salt.
7. Transfer to an oven dish and sprinkle the mozzarella on top.
8. Put the casserole in the oven for 15 minutes.

Notes

*Note: in 2022, red bell pepper and tomatoes have been retested. They are both limited low FODMAP now and are high in fructose at quite small amounts. As this recipe also contains broccoli (which is also limited low FODMAP for fructose), these three vegetables cannot be combined. If you are still in the elimination phase or know that you react to fructose, I advice leaving the bell pepper and tomatoes out and replacing them with other low FODMAP vegetables. Such as zucchini (up to 60 gram per serving), oyster mushrooms or carrots.

• Prep Time: 30 min
• Cook Time: 15 min
• Category: Dinner
• Method: Oven
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving (1/4)
• Calories: 613
• Fat: 30
• Carbohydrates: 63
• Fiber: 4
• Protein: 20