Low FODMAP Spaghetti Bolognese
This tasty and super easy dish is perfect for dinner and is loaded with nutrient-rich low FODMAP veggies.
- 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