Ingredients


400g/14oz gluten free spaghetti

3 fresh red chilies

1 tbsp garlic infused oil

5 tbsp extra virgin olive oil

1 tbsp chopped flatleaf parsley

Salt













Method


Bring a pot of salted water to the boil and add the gluten free spaghetti.

Cook until the gluten free spaghetti is soft but still has a little bite.

While the spaghetti is cooking, remove the seeds from the chilies and finely chop.

Heat the olive oil in a large frying pan. Cook the chilies gently for a few minutes.

Drain the gluten free spaghetti and add to the frying pan, mix to coat with the garlic infused oil and olive oil.

Sprinkle the gluten free spaghetti with the parsley, season with salt and serve.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Spaghetti with chili and parsley