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


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

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