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Low FODMAP Spaghetti Bolognese

Low FODMAP Spaghetti Bolognese

This tasty and super easy dish is perfect for dinner and is loaded with nutrient-rich low FODMAP veggies.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner, lunch
Cuisine Italian
Servings 4 people
Calories 620 kcal


  • 400 grams tomatoes, crushed
  • 3 tbsp tomato paste
  • 1/2 cup leeks (green tips only)
  • 1 tbsp garlic oil
  • 500 grams ground beef
  • 4 cups baby spinach
  • 1/2 cup cheddar cheese, grated
  • 300 grams gluten-free speghatti
  • 240 grams carrots, peeled and cut into sticks
  • 160 grams green beans
  • 1 tsp Low FODMAP Certified Spice Mix (Tuscan Herb)
  • 1/2 tsp Kosher salt
  • Basil leaves and tomato slices, for garnishing if desired.


  • Prepare the veggies by washing and cutting. Set aside.
  • Heat a large frying pan over medium heat, add garlic oil and cook ground beef until the colour changes to brown.
  • Add the tomato paste, canned tomatoes, baby spinach, leek tips, and Low FODMAP Certified Spice Mix (Tuscan Herb) to the beef. Mix well simmer for 20 minutes with frequent stirring.
  • In a rage saucepan, add some salt into the water and bring it to boil. Then add the gluten-free spaghetti and cook as per the package directions, until soft. Drain the pasta and toss with olive oil. In the meanwhile, cook the carrots and green beans in a separate saucepan filled with boiling water, until they are soft for about 2-3 minutes.
  • Serve the spaghetti on to the plate and top it with cheddar cheese, Bolognese and some fresh basil leaves & tomato slices. Serve immediately and Enjoy!


Calories: 620kcalCarbohydrates: 72gProtein: 34gFat: 15gFiber: 12.7g
Keyword garlic free recipe, no onion no garlic recipe, onion free recipe
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