Low FODMAP Baked Feta Pasta
The viral baked feta pasta recipe adapted to the low FODMAP diet. A simple and delicious recipe for a quick weeknight dinner.
Servings: 4 people
Ingredients
- 12.5 oz | 350g gluten free penne pasta
- 7 oz | 200g (1 block) greek feta cheese
- 6.3 oz | 180g cherry tomatoes
- 3.4 fl oz | 100ml olive oil
- 0.35 oz | 10g (1/2) red chilli seedless and chopped
- Pinch of black pepper
- Pinch of salt
- Bunch of fresh basil leaves
Instructions
- Pour half of the olive on the bottom of the baking dish. Place the whole feta block on top.
- Chop the red chili pepper and add on top of feta cheese. Pour the rest of the olive oil on top. Place the cherry tomatoes on the sides and roll around in oil. Season with black pepper and a pinch of salt.
- Preheat oven to 400ºF | 200ºC and bake for 15 minutes in the middle rack. Turn the heat to 440ºF | 225 C, and use the grilling mode for another 10 minutes.
- Cook the pasta al dente according to cooking instructions.
- Roughly break the feta and mix with tomatoes.
- Add the pasta, mix well with the sauce and top with basil leaves.
Video
Notes
UPDATE 2022 Cherry tomatoes have been retested. They passed from a safe serving size of 2.65oz | 75g (fructans) to 1.59oz | 45g (fructose). The recipe has been revised and updated taking this into account. The change was minor: from 7 oz|200g of cherry tomatoes to 6.3|180g. For more information check the Monash FODMAP’s latest updates.