1 tbsp olive oil

1 carrot and 1 stalk celery, finely chopped

500g turkey mince (thigh is best)

1 tsp garlic infused oil

2 x 400g cans chopped tomatoes

1 tbsp chopped flat leaf parsley

1 tbsp chili paste

400g gluten free pasta - we used penne

250g lactose free cream

200g lactose free cheddar, grated

2 tbsp grated Parmesan


Heat the olive oil in a large pan. Add the vegetables and cook for 8-10 mins until softened.

Add the mince and brown all over. Once browned, add the tomatoes, chili paste and garlic infused oil, and bring to the boil.

Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.

While the turkey cooks, boil the gluten free pasta following pack instructions, then drain, reserving some of the water.

Warm through the lactose free cream with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.

Heat oven to 200C/180C fan/gas 6. Add the parsley to the turkey sauce then transfer to a large baking dish.

Stir the lactose free cheese sauce through the gluten free pasta and pour over the mince.

Sprinkle the remaining cheddar and the Parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.

Recipe adapted from: Good Food

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