It takes just six ingredients to pull together this complete vegetarian meal featuring all of the food groups. (If you have reflux, you may need to leave out the garlic-infused oil.) You can use any type of low-FODMAP pasta you like with pesto, but spaghetti or tagliatelle are the traditional choices. If you have a low tolerance for fat, this may not be the best choice for you because the quantity of oil may trigger your symptoms.
- Yield: 4 Servings
- 17.6 ounces (500 g) low-FODMAP spaghetti
- 2 cups (48 g) fresh basil leaves
- 3.9 ounces (110 g) Parmesan cheese, plus more for serving
- 2 tablespoons (18 g) pine nuts
- 2 teaspoons (10 ml) garlic-infused oil (omit for reflux)
- 3.4 ounces (100 ml) olive oil
- Salt and pepper
- Fill a large saucepan with plenty of water and bring to the boil. Add 1 tablespoon (9 g) of salt. When the water has reached a rolling boil, add the spaghetti. Stir while the water returns to the boil. Cook until al dente.
- Meanwhile, place the basil, Parmesan, and pine nuts in a small food processor and process well. Add the garlic oil (if using) and olive oil and process again. Season to taste.
- Drain the cooked pasta and place in a large bowl. Add the pesto sauce and mix well. Serve immediately, with fresh Parmesan grated over the top. Store leftovers in the fridge for 3 days.