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Preserved Lemon | Caper | Parsley | Brown Rice Pasta

Fodmap friendly

Serves 4

Super Easy

This super speedy, gluten free pasta recipe uses all the best, most flavoursome ingredients that every one should have lying about in the fridge. Great for those days you just can’t be bothered to cook. Garlic and onion free, this is perfect if you are following a low fodmap diet. Any gluten free pasta will work well for this. Click here for my preserved lemon recipe.

500g brown rice pasta


150g capers and juices

Big handful of parsley, including the stalks, roughly chopped

60g preserved lemon, outer skin only

1 red chilli

Juice of half a lemon

Glug of garlic oil

Cracked black pepper

1/2 tsp salt

To serve

Plant parmesan

Handful of rocket, rinsed

In salted boiling water, cook the pasta as per the instructions. Meanwhile in a high speed blender or NutriBullet, add the capers, juices, parsley, preserved lemon, chilli and lemon juice and garlic oil. Blitz for 10-15 seconds to bring together, you want a course paste - nothing too smooth. Set aside.

When the pasta is just under cooked, (al dente). Drain about three quarters of the pasta water, reserving the rest. Stir in the caper mix and season with lots of cracked black pepper and some salt.

Shave over some plant parmesan, some rocket and another good plug of garlic oil.


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