Description
Low FODMAP spaghetti with spinach pesto and shrimps. A pasta dish that looks fancy, but is super easy to make. Making pesto from scratch may seem difficult, but this pesto is done within minutes. Super simple! This recipe is also gluten-free and lactose-free.
Ingredients
Scale
For the spinach pesto
- 200 g frozen spinach (thaw beforehand, you can also use 3 handfuls of fresh spinach)
- 30 g walnuts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 40 g grated cheese
- Pepper and salt
For the pasta
- 160 – 200 g gluten-free spaghetti
- 200 g frozen shrimps (thaw beforehand)
- 200 g canned mushrooms*
Instructions
- Boil the spaghetti according to the instructions on the package
- Put all ingredients for the pesto together in a bowl and make into a smooth pesto using a stick mixer. Season with pepper and salt.
- Heat some oil in a pan and fry the shrimps for a few minutes. Add the mushrooms and bake shortly.
- Finally add the pesto and heat for a few minutes.
- Drain the spaghetti and stir into the pesto sauce.
- Serve the pasta with some more grated cheese.
Notes
*Normal mushrooms are high in FODMAPs, but canned mushrooms are low FODMAP up to 110 g per serving. Drain the mushrooms and rinse well before using.
- Prep Time: 20 min
- Category: Dinner
- Method: Boiling
- Cuisine: International
