I eat pasta-based meals way more than I’d like to admit, but they are a quick, easy and filling mid-week meal that, without a doubt, will always taste delicious. One of my new favourite pasta dishes is this take on an Italian Caprese salad, complete with tomatoes, basil and burrata. Hands down, this is one of the simplest, yet tastiest gluten free pasta dishes that I’ve made, and you must try it!
In terms of low FODMAP content, burrata is high FODMAP due to it containing lactose. You could switch if for mozzarella to reduce to the lactose content, or take a lactase enzyme to support with digestion. I often do the latter to allow me to enjoy the odd creamier dish.
Tips for this recipe:
1. Invest in a basil plant! I use basil so much in cooking and it has so much more flavour than the dried alternatives. It also makes the dish look so fresh.
2. Roast the tomatoes with a little balsamic vinegar. This enhances the flavour and brings out the rich tangy tomatoes.
3. Stir in the burrata just before you eat. The burrata forms a creamy sauce, but it will cool the dish down if you stir it in straight away.
Italian Caprese Spaghetti
- 150 g Gluten free spaghetti
- 1 tbsp Balsamic vinegar
- 15 g Basil (fresh)
- 250 g Tomatoes (cherry or jubilee)
- 100 g Burrata
- 1 tbsp Garlic-infused oil
- Preheat the oven to gas mark 6 or 180 degrees Celsius.
- Place the cherry tomatoes onto an oven tray and drizzle with garlic-infused oil and balsamic vinegar. Roast for 20-25 minutes.
- While the tomatoes, roast, boil a pan of water and cook the spaghetti as per the packet instructions.
- Drain the pasta, stir in the roasted tomatoes and add a generous portion of torn and whole basil leaves.
- Serve on a warm plate and place a small ball of burrata in the centre. Season with a little pepper to finish.
As always, let me know if you give this recipe a try. I love to see fellow IBS sufferers enjoying good food without the symptoms! It can be done!