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–+ servings
A plate of roasted red pepper tomato pasta

Low FODMAP Roasted Red Pepper and Tomato Pasta

Stefani Weiss
This Low FODMAP Roasted Red Pepper & Tomato Pasta is super creamy, flavorful, healthy, satisfying and so delicious!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Entree, Main Course
Cuisine Gluten-Free, Italian, Lactose-Free, Low FODMAP, Mediterranean
Servings 1 portion

Ingredients
  

  • 2 sweet red peppers
  • 1 toamto
  • 2 tablespoon garlic infused olive oil
  • 80 g lactose-free cream cheese (or vegan)
  • 50 g Freshly Grated Parmesan Cheese
  • pasta of choice
  • salt and pepper according to taste

Instructions
 

  • Heat oven to 500 degrees F (260 C) and roast red peppers and tomato on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  • Cook pasta according to package instructions; drain, toss in a touch of olive oil and set aside.
  • Transfer roasted pepper and tomato in a blender, add the cream cheese, garlic-infused olive oil, season with desired amount of salt and blend.
  • Blend until creamy and smooth, taste and adjust seasonings as needed.
  • Once blended pour the sauce over the cooked pasta add the parmesan cheese and place it back on medium heat for 3 to 4 minutes, for the sauce to thicken and combine with the pasta.
  • Serve whith more freshly garted parmesan cheese and. or fresh herbs.
  • Enjoy :)
Keyword Low FODMAP Roasted Red Pepper and Tomato Pasta