Broccoli & Pine Nut Pasta

This vegetarian (and vegan without dairy based cheese) recipe is a great one for the digestive system.

Broccoli & Pine Nut Pasta

Photography and recipe: Julie Thompson, Information Manager at Guts UK

• Makes: 3 portions • Nutritional breakdown per 200g portion: 265 kcal, 17.6g fat, 12.6g protein, 28.8g carbohydrate (using whole-wheat pasta & parmesan cheese) Fibre per serving: 6.4g


  • 300g  – Whole-wheat pasta (Use gluten free if coeliac or IBS low fodmap diet)
  • 40g  – Pine nuts
  • 1  – Head of broccoli (don’t use stalks if following the low FODMAP diet)
  • 30g – Parmesan or vegan parmesan alternative
  • 5  – Basil Leaves
  • 1tbsp – Garlic infused oil
  • Seasoning to taste

How to make:

  • Chop the broccoli (close to the head if following the low fodmap diet) use stalks in not following the low fodmap diet.
  • Cook the pasta in salted boiling water to the packet directions
  • Cook the broccoli in boiling water till soft, then drain
  • Add 1 tablespoon of garlic infused oil to a pan and roast the pine nuts
  • Add basil, cooked broccoli and cooked pasta to the pan with a tablespoon of the water the pasta was cooked in.
  • Cook for 5 minutes
  • Serve with a sprinkling of grated cheese for each portion

Suitable for the low fodmap diet with amendments suggested. Suitable for a gluten free diet using gluten free pasta. Suitable for a low lactose diet.

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