Low FODMAP Roasted Pumpkin Baked Pasta with Sage is hearty, yet a bit elegant. Low FODMAP gluten-free pasta combined with roasted kabocha squash (also called pumpkin), red peppers and kale with Low FODMAP Garlic-Infused Oil along with marinara, fresh mozzarella and sage. Comfort food, easy to make, and will please FODMAPers and non, alike. Reheats well, too.
Toss squash cubes and red bell pepper with 1 tablespoon of the oil, spread out in prepared pan, season with salt and pepper, and roast for 15 minutes. Remove pan from oven, add the chopped scallions and another 1 tablespoon of oil, tossing everything together, and roast 15 minutes more until all the squash is tender.
Bake until top is golden and the cheese melts, about 20 to 30 minutes. Serve immediately with a green salad and light vinaigrette. You can also refrigerate the pasta, unbaked, well covered, for 24 hours before baking. It can also be frozen for 1 month. Defrost in refrigerator overnight, then bake as directed. It might dry out a bit and need more sauce.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.