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Prep Time:5minutes
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Cook Time:25minutes
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| Servings: Serves | Unit of measure: |
- 140 g Carrots
- 1 Red Capsicum
- 2 tsp Olive Oil
- 120 g Dry gluten free pasta
- 1 pkt FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce
- 100 g Chorizo
- handful Fresh Basil
- Ground black pepper
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Ingredients
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- Preheat the oven to 200ºC bake function. Line a roasting tray with baking paper.
- Place a medium sized saucepan of water on to boil (you’ll use this for your pasta)
- Slice the chorizo into small pieces.
- Wash the fresh carrots and pat dry (if the carrots are large then cut in half length ways and then into rounds). Deseed the capsicum and slice into chunks. Place in the roasting tray and drizzle with olive oil. Season with black pepper. Place in the oven and roast for 10 minutes, then turn and roast for another 5 to 10 minutes until the carrot is tender.
- Once the veggies have been in the oven for 10 minutes, place the pasta on to cook according to packet directions. Then drain.
- While the pasta cooks heat a large frypan over medium high heat. Add the chorizo and fry for 3 to 4 minutes until the edges go crispy. Next turn the heat down to medium low and add the FODMAPPED Red Wine Tomato Pasta Sauce. Allow to bubble for 4 minutes.
- Next gently fold through the cooked pasta and roasted veggies. Allow to simmer for a further 1 to 2 minutes.
- Serve in bowls and garnish with fresh basil leaves and black pepper.
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