Servings | Prep Time |
4people | 5minutes |
Cook Time |
10minutes |
|
|
cook once: eat twice
Double the quantity, and keep half in the fridge for up to 2 days. Freezes really well. Use as a dipping sauce or baste onto chicken breasts before oven-cooking.
Cook’s note
It is worth finding brown rice spaghetti as it retains a nice ‘bite’ after cooking. Some of the cheaper corn pastas go very soggy during cooking and can needlessly put you off gluten-free pasta.
To make it FODMAP-friendly simply swap the olive oil for garlic flavoured oil and omit the garlic.