This staple can be served as a side dish and, if you add meat, prawns or tofu and some sauce, makes a great base for a delicious low-FODMAP meal. I’ve used just 2 vegetables in my recipe, but you can add whatever you like.
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.
This is a really filling dish and great for entertaining as the recipe makes enough for 3 or 4 people. I use a hand blender to make the sauce but don’t worry if you don’t have one, you can just chop everything up really small – it’s still delicious!
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