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FODBODS Rosemary and Kale Spaghetti

Updated: Apr 4, 2023

This recipe is a great low FODMAP and gluten free dinner option that is different but delicious to any pasta recipe you have seen before. This recipe utilises FODBODS Rosemary and Sea Salt Nibbles.

*Use NICOLE10 at Fodbods checkout for discount*

If you are sick of traditional pasta dishes, then this is the perfect recipe for you! FODBODS Rosemary and Sea Salt Nibbles inspired me to get creative and put together a recipe that is not only delicious but also quite different and of course, FODMAP friendly.

This is such a simple pasta, utilising three main flavours, lemon, rosemary, and garlic/onion infused olive oil. A great addition to these three flavours is a sprinkle of freshly baked kale chips to add some crunch.

Key tips: This recipe is notorious for balancing the three main flavours, so here are a few tips, particularly for those who are new to cooking.

Tip 1: Firstly, I blend the FODBOD nibbles until it roughly becomes a breadcrumb consistency, this doesn't need to be perfect.

Tip 2: When adding the onion and garlic infused olive oil, I roughly add enough to cover the pan. After I add the FODBOD nibbles, they will soak up some of the olive oil, this is where I recommend adding more extra virgin olive oil to that the pasta so that it is not dry. The olive oil measurements are an estimate, if you feel like you need more olive oil once the pasta is added, then add some!

Tip 3: You don't want to overdo it on the lemon. I squeeze half of a small lemon onto the cooked pasta, you won't need anymore than this.

Tip 4: This dish is very versatile and rustic, adjust the flavours accordingly to your taste buds!

If you enjoyed this recipe, I would love to hear from you!

FODBODS Rosemary & Kale Spaghetti (FODMAP Friendly)

Serves: 4 Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins


4 large kale leaves

1 tbsp extra virgin olive oil

350g gluten free spaghetti, reserve ⅓ cup pasta water

15g salted butter

1/3 cup garlic and onion infused olive oil

2 tbsp extra virgin olive oil

1 sprig fresh rosemary

Salt and pepper, to taste

50g FODBODS rosemary & sea salt nibbles, blended (reserve 1 tbsp for garnish, divided between 4)

1 tbsp lemon juice


  1. Preheat the oven to 150° C (fan forced) and line an 18 x 26 inch baking tray with baking paper.

  2. Place the kale leaves onto the lined baking tray and drizzle with 1 tbsp olive oil. Carefully rub the olive oil evenly onto each kale leaf until fully coated. Tear off small pieces of each kale leaf until the stem is left, discard the stem. Add a pinch of salt, along with a squeeze of lemon and place into the oven for 10-15 minutes or until crispy. Remove from the oven and set aside.

  3. In a medium pot of boiling salted water, add the pasta and cook as per packet instructions. Reserve ⅓ cup of the pasta water. Set aside.

  4. In a large skillet over medium heat, heat the butter until melted, then add the garlic and onion infused olive oil. Add the rosemary, salt, pepper and the FODBOD nibbles. Add an additional 2 tbsp of extra virgin olive oil. Cook the FODBOD nibbles for 2-3 minutes or until lightly toasted.

  5. Turn the heat to low and add the cooked pasta and the reserved pasta water. Squeeze half of a small lemon (or 1 tbsp lemon juice) over the pasta and toss to combine. Turn the heat off.

  6. To serve, with your hands, crush the cooked kale chips from earlier and add to each plate and top with a pinch of additional blended FODBODS nibbles.

  7. Enjoy!

Store this pasta in an airtight container in the fridge for up to 3 days.

Nutrition Information:

Calories: 470

Fat: 16g

Carbohydrates: 59g

Protein: 8g

Nicole Marie


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