Lazy, late-summer roasted veg pasta. Gluten free, low FODMAP and so delicious – nothing beats a big ol’ bowl of this. I’ve seen lots on Instagram today about it being the start of September. Everyone being ready and raring to go, to get back into routine, to stop this summer malarky. I’ll get to that stage too don’t get me wrong – I love autumn – but I’m not quite ready for it YET. This summer, like most, has been one of warm evenings, late night walks and joyfully inconsistent dinner times. We went to Berlin, to Lisbon, to multiple seasides. We sat in parks with friends, moved house, went to the pub. We watched Love Island, went to the theatre, made gluten free pasta. It was a good one, a great one, and I’m holding on to it tight, for just a few more weeks. Anyone with me?
For those of you also not quite ready for summer to be over: I present my lazy late-summer roasted veg pasta. Blissfully simple, it’s the best kind of comfort food and sure to cure any blues by reassuring that some of the best bits of summer are still around.
Use any glorious seasonal FODMAP friendly veg you like; I’ve gone for aubergine, courgettes, peppers and tomatoes. The juice from the veg along with some saved pasta cooking water is enough to make a sauce – finish with basil, torn chunks of mozzarella and parmesan for extra joy. Here’s to summer! And it not being over *just* yet.
I’ve used garlic and onion infused oil from FODY Foods in this recipe, kindly gifted to me and available to buy in the UK here and the US here. They’re not cheap but they are the best in the biz and certified FODMAP friendly. If you can’t get hold of them garlic infused oil is more readily available in supermarkets – just make sure it’s ‘infused’ and not ‘flavoured’ oil as they can have bits in
If you can’t tolerate lactose at all, or are vegan, please feel free to omit the cheese suggested and add your favourite alternative
A good glug of garlic infused oil
A good glug of onion infused oil
250g tomatoes, mixed sizes
300g gluten free pasta, any shape you like
Small bunch of basil
1 ball of mozzarella
Parmesan, to finish
Heat your oven to 220C/fan 200C/gas 7. Chop the aubergine, courgettes and peppers into small chunks and place them in a roasting tin. Drizzle over the garlic and onion infused oils and season well. Roast for 20 minutes, then halve and add the tomatoes to the tray also, giving everything a good stir while you’re at it. Roast for a further 20 minutes or until everything begins to soften and char.
Meanwhile, bring a pan of water to the boil and salt heavily. Cook your pasta according to pack instructions. Once cooked, drain the pasta and place back into the saucepan, making sure to reserve a little of the cooking water.
Stir the roasted veg into the pasta, along with a splash of reserved cooking water and all the oils from the bottom of the roasting tray. Check the seasoning and add more if needed. Tear over the mozzarella and serve in big bowls with final a grating of parmesan, if you fancy.
Photographs by Emma Croman
*The saucepan pictured above was kindly gifted from AEG last year. Their cookware is amazing, would highly recommend
I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!
A few other recent low FODMAP summer recipes, to help you hold on just that little bit longer: