Gluten-free spaghetti are often also low FODMAP but check the ingredients, in case some of them are high FODMAP.
Low FODMAP spaghetti tend to stick together when put in hot water, therefore make sure you use a large pot with a lot of water and you stir it often, especially as soon as you put it in and for the first few minutes.
To get ‘al dente’ consistency, taste the spaghetti a few minutes before the recommended cooking time on the packet.
Preparation time is 5 minutes and cook time is 20 minutes, for a total of 25 minutes.
This recipe serves 4.
12 oz low FODMAP spaghetti
2 tablespoons garlic infused oil
1 tablespoon garlic infused oil
1 tablespoon extra virgin olive oil
1/2 teaspoon chilli flakes
20 oz seafood mix (it usually includes mussels, prawns, calamari, pieces of fish)
3 tablespoons fresh parsley, roughly chopped
salt and pepper to taste
10 cherry tomatoes, halved
lemon wedges for serving
Cook the spaghetti in a large saucepan of boiling, salted water, stirring often to prevent sticking, until ‘al dente’.
While the pasta is cooking, heat the garlic infused oil and the extra virgin olive oil over medium heat, in a large fry pan.
Add the chili flakes and cook for a minute.
Add the seafood mix.
Mix gently for about 3-4 minutes or until cooked.
Season to taste with salt and pepper.
Drain the spaghetti using a colander.
Toss the spaghetti with the seafood mix.
Stir in the cherry tomatoes.
Transfer to each plate.
Garnish with parsley and serve with a wedge of lemon to be squeezed over.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.