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Ingredients


400g gluten free penne or fusilli

500g bag spinach

2 tbsp olive oil

1 tbsp garlic infused oil

200g pack reduced-fat feta-style cheese

50g pine nuts

good pinch nutmeg

handful black olives, roughly chopped











Method

 

Boil the gluten free pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts.

Shake off the excess water, then put the spinach into a food processor. Add the garlic oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce.

Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Spinach pesto pasta with olives