Method

Boil the gluten free spaghetti following pack instructions. Meanwhile, heat the oil in a non-stick pan. Add the carrots, celery and bacon, and stir well. Cover the pan and cook, stirring occasionally, for 10 mins until the veg has softened.

Tip in the tomato puree and pesto, warm through, then stir through the drained spaghetti with the basil, if using..

Recipe from Good Food magazine


Ingredients

400g gluten free spaghetti

1 tsp olive oil

2 large carrots, finely diced

1 celery sticks, finely diced

200g pack smoked bacon lardons

1 tbsp tomato puree

190g  pesto - click here for recipe

8-12 basil leaves, shredded (optional)

Low FODMAP Recipe

Bacon & Pesto Spaghetti

IBS SanoIBS HealthSearch
Share on FacebookShare on TwitterShare on TumblrShare on LinkedIn

IBS-Health.com Websites

IBS Sano    IBS Health    IBS Curo     IBS Shop    IBS Advice

Recipes