![Mint basil pesto pasta [Low FODMAP – vegan – gluten-free]](https://i0.wp.com/wrappedinnewspaper.com/wp-content/uploads/2018/03/mint-basil-pesto-pasta-8.jpg?fit=1500%2C1000)
I’m sharing this delicious mint basil pesto pasta that I’ve created, it’s full of flavour and is a perfect weekday meal, that is super quick and simple to prepare.
I’ve been following the Low FODMAP diet for a couple of months now and it’s not been without its challenges. Firstly you’ve got to get your head around what foods you need to avoid, and then it can be quite tricky to find foods that are suitable to eat, especially if you’re looking for quick convenience foods.
One of the foods you need to avoid is garlic, which as you can imagine can almost seem impossible, if not torturous for all those garlic lovers like me! I always used to have a jar of pesto lurking in the cupboard for that quick go-to dinner of pesto pasta, but if I can find a jar without garlic in, it has cashews in – another food I need to avoid (also another favourite of mine)! So, I’ve created my own recipe. This is made with pumpkin seeds, so no need to worry if you’re avoiding nuts, I’ve also used firm tofu, so is packed full of protein and gives a wonderful creamy texture. The low FODMAP diet is pretty complex, and can seem to be full of contradictions, such as, although you can’t eat garlic you can eat garlic oil, hence this being listed in the ingredients – it’s also a saving grace to add some delicious flavour to dishes!
- 150g gluten-free pasta
- 150g firm tofu (pressed)
- 1/2 cup pumpkin seeds
- Handful of kale
- A few sprigs of mint
- Handful of basil
- 1/2 juice of lemon
- A drizzle of garlic oil
- Salt and pepper
- In a large saucepan, cook your pasta as per the packet instructions.
- In a food processor, blend the pumpkin seeds until broken up, add the tofu and mix until smooth.
- Add the kale, mint and basil and blend together.
- Drizzle in the garlic oil, lemon juice and season with salt and pepper, mix together.
- Once cooked, drain the pasta using a colander, pop the pasta back in the saucepan and add a couple of spoonfuls of the pesto.
- Stir through the pasta and serve to eat.
- The rest of the pesto can be popped in a clean, empty jam jar and stored in the fridge for a few days.
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Enjoy!
Ronnie x
Welcome to Wrapped in Newspaper - a blog based around delicious recipes and mindful living. I'm Ronnie and the recipes I create here are centred around plants, you'll also find me posting about living mindfully to help us be our best selves for our health and the planet.
