1 carrot

1 stick of celery

1 red pepper

2 tbsp olive oil

100g quinoa

400g can tomatoes

600ml low FODMAP vegetable stock

2 tsp dried oregano

350g gluten free spaghetti

freshly grated vegetarian parmesan-style cheese, to serve

Serves - 4


Roughly chop, then whizz the veggies in a food processor until finely chopped.

Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft.

Stir in the quinoa, tomatoes, stock, oregano and cinnamon.

Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.

Cook the gluten free spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetarian spaghetti bolognese