1 stick of celery
1 red pepper
2 tbsp olive oil
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