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–+ servings
low FODMAP spinach, basil & walnut pesto pasta
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5 from 1 vote

Low FODMAP Spinach & Walnut Pesto Pasta

A bright, fresh, and nutrient-packed pasta dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Gluten Free, Low FODMAP, Vegan, Vegetarian
Servings: 4 servings

Equipment

  • Food processor
  • Large pan
  • Small frying pan/skillet

Ingredients

For the pesto

  • 150 g (~5 cups) fresh spinach (frozen will do as well)
  • 15 g (~handful) fresh basil (more to taste)
  • 1 ½ tbsp garlic oil
  • 1 ½ tbsp olive oil
  • 1 tbsp boiling water (to help with blending, more if needed)
  • 40 g (~¼ cup dried/~½ cup fresh) vegan parmesan (see notes above, sub. regular parmesan/sharp cheese)
  • 40 g (~⅓ cup) walnuts
  • 1 (3-4 tbsp juice) lemon (juiced)
  • Salt & pepper to taste

For the pasta/base

  • 400 g dried gluten-free pasta (~100 g pp, half if using courgetti/zoodles as well, needs to be cooked fresh each time, see note above)
  • 400 g courgette/zucchini (optional)
  • 200 g cherry tomatoes (optional)
  • 1 tbsp olive oil (if using tomatoes)

To top

  • Fresh basil (optional)
  • Vegan parmesan (see notes above, sub. regular parmesan/sharp cheese)
  • Salt, pepper & chilli flakes to taste

Instructions

  • Blend spinach, basil, oil and hot water in a food processor (in stages if needed). Add in all other pesto ingredients and season to taste. Add more salt, garlic oil, lemon, basil to balance flavours as preferred.
  • If using: Make courgetti/zoodles with a spiralizer or ribbon with a vegetable peeler. Half the cherry tomatoes.
  • Boil pasta according to packet instructions.
  • If using tomatoes: Heat olive oil on medium-low heat in a small frying pan. Lightly sauté the cherry tomatoes, stirring frequently, until softened (~4 minutes).
  • If using courgette/zucchini: Cook courgetti/zoodles either for 2 minutes in the microwave (1 minute for smaller portions) or add to the pasta water for the last 2 (1) minutes.
  • Reserve ~½ cup of cooking water and drain pasta. Stir the pesto into the pasta along with the courgetti/zoodles and tomatoes (if using). Add in splashes of pasta water as needed to make it silky.
  • Split pasta between four plates. Top with some fresh basil, vegan parmesan, salt, pepper and chilli flakes to taste.