Penne with Roasted Veg & Pesto

Exchange Value: 2* Servings: 1

Ingredients

  • FOR THE PASTA DISH:
  • Loprofin Penne
  • 1 red pepper, left whole
  • 1 red onion, quartered
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 30g tinned red kidney beans
  • Salt and pepper
  • -
  • FOR THE LOW PROTEIN PESTO:
  • 1 whole basil plant
  • 1 garlic clove
  • 1 tsp lemon juice
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

Method

  1. Preheat the oven to 200ºC.
  2. Place the pepper and red onion on a baking and drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast in the preheated oven for 20 minutes.
  3. While the vegetables are roasting, make the low protein pesto by combining all of the ingredients in a food processor.
  4. Cook the Loprofin Penne as per the instructions.
  5. When the vegetables are roasted, remove the skin from the pepper and thinly slice.
  6. To serve, scatter the caramelised red onion, red pepper and kidney beans over the pasta and drizzle with the low protein pesto. Any excess pesto can be stored in a jar in the fridge and will last for a week.

Chef's Tip

To make this dish exchange free, replace the beans with cherry tomatoes.

 

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

Add Comment

Text Only 2000 character limit