Low FODMAP/ Low GI Linguine
- Low FODMAP Recipes
Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
This is the perfect meal for anyone looking for a quick and healthy meal option whilst following the low FODMAP diet. You can adapt this recipe if you are on the low FODMAP diet by using the green part of spring onions instead of normal onion and switch the pasta to a gluten free variety.
It is also low GI, high in fibre and contains a lean source of protein.
Serves 2
Ingredients
- 4 large tomatoes chopped
- 1 small chilli finely chopped (adapt to your tolerance)
- 1/2 a regular onion diced (omit if you are following a low FODMAP diet or use the green part of a spring onion)
- 1 tablespoon of garlic infused oil
- 3 tablespoon of oregano
- 1 tablespoon of mixed herbs
- 400g tin of chopped tomatoes
- Salt/ pepper to taste
- 240g cooked and peeled king prawns
- 160g gluten free spaghetti
Method
- Start boiling the linguine
- Heat the oil in a pan for 30 seconds
- Add the onions and chilli – cook until soft (4-5 minutes)
- Add the chopped tomatoes and herbs – cook for 1 minute
- Add the king prawns – stirring continuously, cook for 1-2 minutes (until warmed through)
- Take off the heat, season and serve with the linguine – ENJOY!
Nutritional Information
Per portion
Energy – 394kcal
Carbohydrate – 42.4g
Sugar – 18.7g
Fat – 8.6g
Protein – 29.4g
Low in fat
Low in saturates
Low in sugar
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