Ingredients


400g gluten free spaghetti

100g bag baby spinach

small bunch basil, leaves picked, a few reserved to serve

150ml pot lactose free  cream

50g Parmesan (or vegetarian alternative), grated, plus a little extra to serve

4 tbsp low FODMAP pesto













Method


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, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, lactose free cream and Parmesan, and whizz to make a smooth sauce.

Drain the gluten free 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 gluten free 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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spinach & pesto spaghetti
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