To make this creamy pasta low in fodmaps you need to limit the chickpeas. Boil gluten-free spaghetti until it’s al dente. Remove the water, but keep the pasta in the pan. Add a little rice milk, not too much. Boil it until the starches from the pasta makes the sauce creamy. In the meantime, add seasonings like white pepper, salt, rose pepper, nutritional yeast, thyme and maybe some other herbs. Then it’s time for the chickpeas and olives. Don’t add too much chickpeas! It’s easy to over-do it, and the dish won’t be low in fodmaps anymore. Taste, and if satisfied, eat! Otherwise, add some more seasoning!