Tagliatelle with

You can buy so many different styles of allergy-free pasta now - and they are available in lots of good supermarkets.

  • Gluten Free
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 2-3


  • 115g / ½ cup shelled baby broad beans
  • 170g / 6 oz allergy-free tagliatelle or spaghetti
  • 4 tablespoons extra virgin olive oil
  • 395g / 14oz frozen seafood mix- muscles, scallops, prawns, squid etc
  • 1-2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh organic dill
  • 1 heaped tablespoon chopped fresh organic parsley
  • Sea salt (optional) and freshly ground black pepper


Cook the broad beans in a small pan of boiling water until tender and then drain them. If the skins are soft they can be left on; if they are tough they should be peeled off and discarded.

Bring a pan of salted (optional) water to the boil, add the pasta and cook until slightly softened. Drain and rinse the pasta under cold water. Refill the pan with boiling water, return the pasta to the pan and cook until al dente. This method prevents the pasta from becoming too sticky.

Heat the oil in a pan over moderate heat, add the broad beans, seafood and garlic and briefly sauté. Add the dill and parsley and shake the pan over the heat. Drain the pasta and toss with the seafood mixture in a warm serving bowl. Season to taste and serve immediately.

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