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Creamy Low FODMAP Roasted Red Pepper Pasta
This creamy, dairy-free pasta dish is a flavor-packed, plant-based meal designed for those following a Low FODMAP diet. Roasted red peppers and pumpkin puree create a rich sauce, making for a satisfying and healthy weeknight dinner.
25 min4 servingsmediterraneanmain course
Nutrition Facts
Per serving
Calories930
% Daily Value*
Total Fat 23g29%
Saturated Fat 5g23%
Trans Fat 0g
Cholesterol 124mg41%
Sodium 778mg34%
Total Carbohydrate 152g55%
Dietary Fiber 11g38%
Total Sugars 6g
Protein 35g69%
Vitamin D 0.1mcg1%
Calcium 123mg9%
Iron 4.2mg23%
Potassium 756mg16%
Vitamin A 82mcg9%
Vitamin C 5.5mg6%
Vitamin B6 0.04mg2%
Vitamin B12 0.03mcg1%
Vitamin E 1.3mg9%
Vitamin K 69mcg58%
Magnesium 186mg44%
Zinc 5.5mg50%
Folate 20mcg5%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 cups fettuccine
- 1 jar roasted red peppers
- 0.33 cup pumpkin puree
- 2 tablespoons garlic-infused oil
- 1 cup dairy free milk, unsweetened
- 1 tablespoon tapioca flour
- 0.25 cup fresh basil
- 3 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts
- 1 cup green beans
Instructions
- 1Cook fettuccine according to package directions. Drain and toss with 1 tablespoon extra virgin olive oil.
- 2In a blender, combine roasted red peppers, pumpkin puree, Garlic-Infused Oil, dairy free milk, tapioca flour, fresh Basil, and nutritional yeast. Blend until completely smooth.
- 3Pour the sauce into a large skillet and heat over medium heat, stirring, until it thickens slightly. Add the cooked pasta and optional green beans, tossing to coat evenly. Season generously with salt and black pepper.
- 4Serve the pasta warm, optionally garnished with red pepper flakes, pine nuts, and a squeeze of lemon juice.
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