Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Red Pesto + Roasted Vegetable Penne
courgettes, aubergine + red peppers roasted in extra virgin olive oil in a rich tomato and black olive sauce with whole grain rice pasta + topped with a sundried tomato red pesto. Low FODMAP.
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 9.75 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| vegan | |
| 1 person | 375g |
| 2 people | 750g |
| cooking | microwave / oven |
Brown Rice Pasta (22%) [Brown Rice Flour], Tomatoes (13%), Aubergine (12%), Carrots, Courgette (6%), Extra Virgin Olive Oil (4%), Red Peppers (3%), Tomato Puree (3%), Pine Nuts (2%), Kalamata Olives (2%) [Kalamata Olives, Water, Salt, Acidifying Agent (Red Wine Vinegar), Extra Virgin Olive Oil], Fennel, Chives, Sun Dried Tomatoes (0.9%) [Sun Dried Tomatoes, Salt], Paprika, Parsley, Parsley, Thyme, Tarragon, Sage, Tapioca Starch, Gluten Free Tamari SOY Sauce [Water, soybeans, sea salt], Salt, Black Pepper, Dried Chives, Fennel Seeds
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of tomatoes
this meal contains a FODMAP safe amount of beans
this meal contains a FODMAP safe amount of red pepper
this meal contains a FODMAP safe amount of courgette
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 384g |
|---|---|---|
| energy kJ | 721.61 | 2771 |
| energy kCal | 172.66 | 663 |
| fat g | 8.59 | 33 |
| of which saturates g | 1.15 | 4.4 |
| carbohydrates g | 18.75 | 72 |
| of which sugars g | 2.60 | 10 |
| fibre g | 2.60 | 10 |
| protein g | 3.39 | 13 |
| salt g | 0.44 | 1.7 |
Per Serving:
Vitamin A (ret eq)
771.8 ug
95.1% of RI
Vitamin C
4.2 mcg
5.1% of RI
Vitamin K
43.8 ug
59% of RI
Folates (B9)
48 ug
24.7% of RI
Phosphorus
125.18400000000001 mg
17.9% of RI
Manganese
1 mg
44.9% of RI
Selenium
1.2 ug
2.1% of RI
Potassium
695 mg
34.2% of RI
Sat Fat
4.4 g
22.4% of RI
RI = Reference Intake
Low Sugar
Low Saturated Fat - Heart*
Source of Fibre
Source of Vitamin A - Skin, Eye
High in Vitamin A - Immunity
Source of Vitamin C - Brain**, Immunity, Energy
*normal cholesterol levels
**normal psychological function
Microwave
1 Person
microwave 800W
1 Person
8.5 mins
Remove sleeve and pierce film. Cook for 4.5 mins. Stir, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
microwave 800W
2 People
16 mins
Remove sleeve and pierce film. Cook for 10 mins. Stir, re-cover and cook for a further 6 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person:
oven 195°C / 175°C Fan / Gas mark 5
1 Person
50 mins
Preheat oven Remove sleeve and pierce film Cook for 40 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
2 People:
oven 195°C / 175°C Fan / Gas mark 5
2 People
60 mins
Preheat oven Remove sleeve and pierce film Cook for 50 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains soy, garlic.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
