Sometimes, when you’re having a rough week, nothing hits the spot like carbs. But lately (it pains me to admit this), I’ve been in a bit of a bolognese rut. My usual go-to pasta dishes like lasagne, pesto or ragu, while delicious, have not been satisfying my carby needs. So I whipped up this chicken and asparagus pasta bake and it absolutely hit the spot. I’m actually eating it straight out of the baking dish with a spoon as I write this, which is possibly something I shouldn’t be admitting, but there you go.
Unlike a lot of pasta bakes, this one is very light. It doesn’t have a heavy, thick sauce and is made filling with the inclusion of veggies and protein. However, I think the thing that really makes this one a winner is the crumb on top. It adds crunch, texture and flavour. I’m trying to stop myself from eating only the top layer from the tray, because that would leave everyone else with no crumb. Life’s hard.
Chicken and Asparagus Pasta Bake
A light and delicious low FODMAP chicken and asparagus pasta bake with an unbelievable crumb.
- 250 grams gluten free pasta
- 4 rashers trimmed bacon
- 500 grams chicken tenderloins, cubed
- 60 grams asparagus
- 160 grams ricotta
- 1/2 cup almond milk
- 1 egg
- Tuscan seasoning
- 2 slices gluten free bread
- 80 grams parmesan
Preheat the oven to 180 degrees Celsius fan forced. Cook the pasta on the stovetop or in the microwave.
While the pasta is cooking, cook the bacon and chicken in a pan. Once they are cooked, set them aside.
Mix the ricotta, almond milk, egg and seasoning in a baking tray until combined and smooth.
Add the pasta, chicken, bacon and asparagus to the sauce and stir until everything is evenly incorporated.
In a food processor, blend the bread and parmesan until it forms a crumb. Top the pasta with this mixture.
Place the baking tray in the oven for around 15 minutes or until golden brown.