Fiber-rich Spaghetti with low FODMAP vegetables

Start the new year off right with a high-fiber meal that is both delicious and nutritious! This high-fiber spaghetti with low FODMAP vegetables is the perfect basic recipe for a healthy, easy meal that you can adapt to your own preferences.

It’s easy to make, packed with vegetables and offers the right balance of nutrients without spending hours in the kitchen. Perfect for a healthy start to the year!

Ingredients for 4 people:

• 400 g gluten-free whole wheat spaghetti (or wheat spaghetti if you are not fructan intolerant)
• 250 g beef mince (or 200 g vegetable mince if you want a vegetarian option)
• 2 large tomatoes, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 bell bell pepper, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp chili flakes (optional, for some extra spice)
• Salt and pepper, to taste
• Parmesan cheese (optional, for topping)

Preparation:

1. Cook the pasta: Bring a large saucepan of water and a pinch of salt to a boil. Add the gluten-free whole wheat spaghetti and cook according to package directions (usually about 8-10 minutes). Drain and set aside.
2. Prepare the sauce: Heat the olive oil in a large pan over medium-high heat. Add the minced meat and fry for 5-7 minutes until loose. Add salt, pepper, oregano, basil and chili flakes.Add the diced tomatoes and sliced vegetables (zucchini, eggplant, bell bell pepper) to the pan and simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened slightly. Stir occasionally.
3. Serve the spaghetti: Divide the cooked spaghetti among four plates. Spoon the tomato sauce with minced meat and vegetables on top and mix well. Garnish with lactose-free Parmesan cheese, if desired

Enjoy your meal!