Low-FODMAP Baked Feta & Tomato Pasta; Gluten-free
A social media phenom, my spin on a Low-FODMAP Baked Feta and Tomato Pasta. A feast for the eyes, and the tastebuds! Gluten-free.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pints (680g) cherry tomatoes*
- 3 tablespoons garlic-infused oil; divided
- 3 tablespoons onion or shallot-infused olive oil; divided*
- 1/2 teaspoon kosher salt
- Pinch of crushed red pepper flakes
- One (8-oz, 226 g) block feta cheese*
- 3 sprigs fresh thyme
- 10 ounces low-FODMAP, gluten-free uncooked pasta of your choice (I used macaroni)
- Zest of 1 lemon
- Fresh basil leaves, or parsley, for serving
Instructions
- Preheat oven to 400°F
- In a 9×13 inch baking dish, combine cherry tomatoes, 2 tablespoons of garlic-infused oil, and 2 tablespoons of shallot-infused oil
- Season with salt, and red pepper flakes, and toss to combine
- Place block of feta into the center of tomato mixture, rub some oil from the pan over the surface
- Scatter thyme sprigs over tomatoes
- Bake, uncovered, until tomatoes begin to burst, and the feta is golden on top, 40 to 45 minutes
- While this is baking, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al-dente according to package directions
- Remove 1/2 cup of the pasta water, then drain the pasta when cooked, and toss with remaining 1 tablespoon of each of the infused oils
- Remove tomato/feta from oven. Remove the thyme sprigs
- To the skillet/baking dish, add the pasta water, cooked pasta, and lemon zest. Stir well until combined
- Garnish with fresh herbs. Serve hot, with a side salad, or steamed vegetables
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP, based on the ingredients at time of posting, with the following notation: A DISCREPANCY IN FODMAP DATA FOR CHERRY TOMATOES EXISTS BETWEEN MONASH AND FODMAP FRIENDLY. TAKE THIS INTO CONSIDERATION FOR YOUR PERSONAL TOLERANCE TO THIS RECIPE
- Although most recipes for this dish call for 1/2 cup of oil, I reduced the amount. If you can digest higher fat foods, then adjust to your tolerance
- One pint of cherry tomatoes is 340g. Per Monash, 45g is one low-FODMAP serving for cherry tomatoes due to fructose. FODMAP friendly has a much higher maximum of 1500 g per serving. If you do not tolerate fructose, tomatoes, or are concerned, then adjust your serving size, or avoid this recipe
- Read about tomatoes here: Are Tomatoes Low-FODMAP? (Can you have tomatoes on the low-FODMAP diet)
- The maximum low-FODMAP serving for feta cheese is 500g, this product is low in lactose
