Low FODMAP Recipe: Quick vegetarian spaghetti Bolognese

Ingredients

1 tbsp olive oil

1 small carrot, chopped

400g can plum tomatoes

½ bunch basil, plus extra leaves, to serve

200g ‘Quorn’ mince*

400g gluten free spaghetti or other long pasta

25g toasted gluten free breadcrumbs

*We recommend Quorn, however if using other vegetarian mince avoid any which contain Wheat or Soya

Method

Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften.

Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more.

Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth.

This sauce can be frozen for up to 3 months.

Heat through with the quorn mince. Cook gluten free spaghetti according to pack instructions.

Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce.

Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the gluten free  breadcrumbs.

Recipe from Good Food magazine

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