500g pack gluten free spaghetti

500g leaf spinach

3 tbsp olive oil, plus extra to serve

1 tbsp garlic infused oil

2 tbsp red wine vinegar

handful pine nuts

50g parmesan or vegetarian alternative, half grated, half shaved

1 tbsp lactose/dairy free cream to serve, to serve


Cook the gluten free spaghetti according to pack instructions.

Meanwhile, boil the kettle and tip the spinach into a large colander.

Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water.

Roughly chop the spinach and set aside.

Very gently heat the oil in a small pan for a few mins, then add the vinegar.

Bubble for 1 min, then turn off the heat. When the gluten free spaghetti is cooked, reserve some of the water, then drain.

In a large bowl, toss the spaghetti with the garlic infused oil, spinach, pine nuts and the grated Parmesan.

Add enough water to loosen everything.

Serve in bowls along with the Parmesan shavings and lactose/dairy free cream, plus more olive oil for drizzling.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Spaghetti with spinach
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