400g gluten free spaghetti
100g bag baby spinach
small bunch basil, leaves picked, a few reserved to serve
3 tbsp low FODMAP green pesto
150ml pot lactose/dairy free cream
50g Vegetarian Parmesan Style cheese, grated, plus a little extra to serve
Cook the gluten free spaghetti following pack instructions.
Meanwhile, boil the kettle, put the spinach in a bowl, and cover with boiling water.
Leave for about 3 mins until the peas are tender, then drain well.
Tip the veg into a food processor or blender, add the basil, pesto, lactose/dairy free cream and vegetarian Parmesan, and whizz to make a smooth sauce.
Drain the pasta, reserving a little of the cooking water, and return to the pan.
Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti.
Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Recipe adapted from: Good Food