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Thursday, 27 February 2014 22:42

Pasta Bolognese (low FODMAP)

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This recipe for pasta bolognese is really simple and uses what I had left over in the fridge, so you can easily swap out the pepper, spring onions and celery for any other vegetables you like, although I do think celery works really well in this. To keep it more traditional you can use spaghetti but any gluten-free pasta is fine. Click the link below for the full recipe.

  • Ingredients:
    Gluten-free spaghetti or pasta of your choice (I used spelt penne)
    200g mince
    2 tins of chopped tomatoes
    1 yellow or red pepper
    1 stick of celery
    2 spring onions (green part only)
    Ground asafoetida (onion replacement, leave out if you can’t find it)
    Basil (I used fresh, but dried is fine)
    Oregano (dried or fresh)
    Salt and pepper to taste
    Parmesan to serve, if desired
  • Serves: 4
  • Cuisine: European - Italian
  • Cooking method: Saute
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Specialty Diets: FODMAPs-friendly, Paleo
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