This pasta dish couldn’t be simpler to make, and it was a huge hit with everyone at our house. This Chickpea Rotini with Spinach and Sausage is gluten-free, dairy-free, and low FODMAP. And it’s made with just a handful of ingredients.
This recipe was born on one of those nights where we were short on time – I needed to run my eldest to ballet class – and it was near the end of the week when we were low on supplies. Luckily I realized I could throw this dinner together in less time than it would take us to pick up takeout. It’s flexible too – you could use shallots instead of the green onions if you’re not low FODMAP, or throw in some artichokes or kalamata olives.
The base of this dish is chickpea pasta. I only recently learned that chickpea pasta is low FODMAP!!! I wish I’d known sooner. We had bought two jumbo boxes at Costco and had them sitting on the shelf, thinking our kiddo couldn’t eat them. I really like the Banza brand (and no they did not sponsor this post.) It’s high in fiber and doesn’t have a bunch of extra nonsense in it.
This recipe also uses dairy-free feta. If you’re not eating a dairy-free diet, FEEL FREE to use regular feta! I am not generally a huge fan of cheese substitute products; usually they taste synthetic to me. But this one I like. It’s light and airy and has all the tang of real feta. It’s vegan, gluten-free, soy-free and kosher. It does have nightshades in it though (potato starch).
So if you’re in need of a quick dinner, give this one a try. It also keeps well for leftovers – although we didn’t have any leftovers last time I made it!
Chickpea Rotini with Spinach and Sausage
- 8 oz chickpea rotini I like Banza brand
- 1 Tbsp garlic-infused olive oil
- 4 fully cooked sausages Trader Joe's has low FODMAP options
- 3 green onions green parts only
- 3 cups baby spinach
- 3 Tbsp dairy-free feta cheese crumbles I like Follow Your Heart brand
- freshly cracked black pepper
- Boil the chickpea pasta according to package instructions.
- Chop the green onions (green parts only for low FODMAP) finely. Slice the cooked sausages into thin rounds.
- In a skillet, heat the garlic-infused olive oil over medium. Add the sausages and allow them to brown up for 3-4 minutes. Add the baby spinach and cook until wilted. Turn off the heat and add the green onions.
- When the pasta is done, drain it and add it to the skillet. Add the dairy-free feta crumbles, a few cracks of black pepper and combine thoroughly. Taste it and adjust seasonings if needed.
- Serve warm.