Low FODMAP Recipe for Pasta with chilli tomatoes & spinach


2 tsp olive oil

2 chopped red chilli

200g Gluten Free penne pasta

400g can chopped tomatoes

100ml red wine

½ tsp dried oregano

125g bag young spinach leaves

25g parmesan or vegetarian alternative, grated

Preparation method

Heat the oil in a non-stick frying pan and gently fry the chilli, stirring regularly, for 5 mins (add a little water if they begin to stick).

Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.

Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.


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