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
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