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Mediterranean Vegetable Pasta


2 People

Prep Time

5 Minutes

Cook Time

10 Minutes

Mediterranean Vegetable Pasta


Nutrition (per serve):

  • Kcal – 563
  • Fat – 19g
  • of which saturates – 9.6g
  • Carbohydrates – 74g
  • of which sugars – 8.2g
  • Fibre – 5.5g
  • Protein – 22g
  • Salt – 1.2g


  1. Bring a pan of water to the boil and add the pasta. Cook for 8-10 minutes (check the packet instructions in case these differ).

  2. In the meantime, slice the pepper, courgette and cheese into long slices (see image!).

  3. Place the mozzarella to one side and put the pepper and courgette in a frying pan to lightly char each side.

  4. Heat the jar of Bay’s Kitchen Tomato & Basil Stir-in Sauce in a pan for 2 minutes.

  5. Once the pasta is cooked, drain and serve into dishes.

  6. Add the sauce to the pasta and then top with the mozzarella, pepper and courgette.

Vegan & dairy free option: to make this recipe vegan and dairy free, you can use vegan mozzarella but please check ingredients to ensure it’s low FODMAP.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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