Cook the gluten free pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic oil, lactose free cream, lemon juice and Parmesan, then whizz to a smooth sauce.

Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.

Recipe from Good Food magazine

Low FODMAP Recipe

Fusilli with green spinach sauce

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400g gluten free fusilli pasta spirals

225g bag of baby spinach

1 tbsp garlic infused oil

250g lactose free cream

juice of ½ large lemon

30g grated parmesan (or vegetarian alternative), plus extra to serve

55g pine nuts, lightly toasted

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