Pesto Pasta

I used to hate school camp. Hated it with every fibre of my being. Mostly because camp food is honestly the worst thing I have ever eaten in my life, and my mum’s cooking is phenomenal. And whenever I came home from a week away at camp, she knew exactly what I wanted: a huge bowl of pesto pasta. There was cream, there was bacon, there was garlic and all the love and goodness in the world. But we all know that nowadays, that meal would not bring the same joy. So, introducing: low FODMAP pesto pasta.

The base for this meal is super simple: my five minute low FODMAP pesto. You can get the recipe here. Then you can add into the sauce what you like: chicken, tomatoes, ham, and other ingredients depending on your tolerances (like mushrooms, which I think are a great addition).

Pesto Pasta

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 1 batch 5 minute pesto (see link in post)
  • 2 chicken breasts, in pieces
  • 10 cherry tomatoes, halved
  • 5 button mushrooms, sliced (if tolerated)
  • 1/2 cup almond milk
  • grated parmesan
  • pasta for 2 people

Instructions

  1. Make the pesto using a high speed blender.

  2. Heat some oil a pan and brown the chicken. Add in cherry tomatoes and mushrooms (if being used) and any other desired ingredients.

  3. At this time, put your pasta on to cook.

  4. Add the pesto and almond milk to the pan with the chicken and turn the heat down to a simmer. Season with salt and pepper as desired.

  5. When the pasta is cooked, drain it and add it to the pesto and stir through until well incorporated. Serve and top with parmesan.

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