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

Vegetarian Gluten Free and Low FODMAP Recipe -  Herb spaghetti
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