Low FODMAP Recipe - Zucchini & tomato tagliatelle -  Gluten free recipe


400g gluten free pasta shapes

6 good-quality gluten free sausages*

1 tbsp tomato puree

1 can chopped plum tomatoes

1 tbsp caster sugar

200g grated lactose free cheese

a generous handful of fresh parsley, coarsely chopped

Chives, chopped

*Most sausage, even gluten free contain onion or garlic, please click on link if you wish to make low FODMAP sausages, alternatively, mix minced pork with chives, sage, salt and pepper, to make meatballs, which are perfect for this recipe.


Cook the gluten free pasta in boiling salted water according to the packet instructions or until tender.

Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces.

Heat a tablespoon of oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden.

Stir in the tomato and the remaining oil, and heat everything through.

When the pasta is ready, drain it well and toss into the sausage mixture with the parsley and some chives.

Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and put into a baking dish.

Top with the lactose free cheese and bake until the cheese is golden and melted.  Garnish with chives.

Recipe adapted from: Good Food

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