
By fodmapeveryday.com
Low FODMAP Roasted Pumpkin Baked Pasta
Instructions
Prep:15minCook:1h
Low FODMAP Roasted Pumpkin Baked Pasta with Sage is hearty, yet a bit elegant. Low FODMAP gluten-free pasta combined with roasted kabocha squash (also called pumpkin), red peppers and kale with Low FODMAP Garlic-Infused Oil along with marinara, fresh mozzarella and sage. Comfort food, easy to make, and will please FODMAPers and non, alike. Reheats well, too.
Updated at: Fri, 04 Apr 2025 19:19:18 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories430.4 kcal (22%)
Total Fat19.5 g (28%)
Carbs46.2 g (18%)
Sugars7 g (8%)
Protein19.1 g (38%)
Sodium849 mg (42%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 poundkabocha squash
peeled and seeded, cut into bite-sized cubes

1red bell pepper
cored, seeded and diced

3 tablespoonsGarlic-Infused Oil
Low FODMAP, made with olive oil, or purchased equivalent, divided

kosher salt

freshly ground black pepper

½ cupscallions
chopped, green parts only

340ggluten-free penne
low FODMAP, caserecce or fusilli

100gLacinato kale
stemmed and chopped

1 x 24 ounceMarinara
jar, Sensitive, or equivalent low FODMAP marinara sauce

340glactose-free cottage cheese

340gfresh mozzarella
preferably large balls

12fresh sage leaves
divided
Instructions
View on fodmapeveryday.com
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