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When planning my meals for the week I always include at least one pasta dish as it’s usually quite quick, guaranteed to be tasty and filling, and provides lots of leftovers for lunches. I don’t know about you but I always opt for a warm lunch – gluten free sandwiches just aren’t that enticing! One of my staple recipes is a quick pasta bake topped with lots of cheese, so here is my Creamy Tomato and Basil Pasta Bake made with Schwartz Basil seasonings. This particular seasoning can be purchased from Tesco, click here to find out more.
Since going low FODMAP, my spice rack has quadrupled in size and I’ve learnt about so many new seasonings! They’re so important for adding flavour in the absence of onion and garlic, and have actually broadened mt taste buds. In this particular recipe I decided to use basil, it’s probably the herb I use most, as it works so well with tomato and cheese! Now that I think about it, a lot of my recipes feature tomato and/or cheese, fortunately they are low FODMAP!
The recipe below serves four people so there’s always enough for lunch the following day! It’s a quick dinner to make, but can also be prepared in advance and warmed up in the oven when you’re ready to serve it.
Creamy Tomato & Basil Pasta Bake
Ingredients
- 400 g Gluten free pasta (penne or fusilli)
- 250 g Cherry tomatoes (cut into halves)
- 200 g Chopped tomatoes
- 250 g Tomato passata
- 2 tbsp Creme fraiche (or lactose free alternative)
- 2 tsp Schwartz basil seasoning
- 100 g Grated cheddar cheese (lactose free)
- 1 tbsp Garlic-infused oil
Instructions
- Preheat the oven to 180 degrees, gas mark 4.
- In a pan of boiling water, cook the gluten free pasta (usually takes approximately 8-10 minutes).
- While the pasta cooks, heat the garlic-infused oil in a separate pan and heat three quarters of the cherry tomatoes with all of the tomato passata and chopped tomatoes. Add the basil, season with salt and pepper, then leave to one side.
- Drain the cooked pasta and stir in the tomato sauce. Add the creme fraiche and mix well.
- Pour half of the pasta into a baking dish (I use a rectangular pyrex dish) and top with a sprinkling of cheese.
- Add the remaining pasta and top with the remaining cherry tomato halves and top generously with the remaining cheddar cheese.
- Bake in the oven for 15-20 minutes. Serve with a green salad.
Let me know if you give my pasta bake a try, I hope you enjoy it and that it saves you time on a weeknight for a tummy-friendly family meal.
If you’ve enjoyed this recipe, you may also like my recipes for Aubergine Parmigiana or my Roasted Vegetable Lasagne.
Alice x
This is a sponsored post in partnership with Schwartz.
Tried this out tonight and it was quick and easy to do. It also tastes yummy 😋 thinking about possibly adding cut up sausages in it next time and seeing what that is like. Thank you for the recipe 🙂
Hi, I don’t mean to be rude but how can IBS sufferers eat this? It’s full of tomatoes. As an IBS sufferer myself tomatoes are the worst.
Tomatoes have only recently been updated on the monash app, I will need to update my older recipes. I’ve however never personally had issues with tomato (particularly tinned), sorry to hear you suffer with them.
I find Roma tomatoes better as they are not as acidic.
Can you use tinned tomatoes & cherry tomatoes for this recipe instead of fresh?
Absolutely!