Description
A festive and simple pasta: low FODMAP creamy mushroom pasta. Ideal for a festive dinner. Gluten-free, low lactose and vegetarian.
Ingredients
Scale
- 320 g (11.3 oz) gluten-free penne or farfalle
- 300 g (10.6 oz) oyster mushrooms
- 200 g (7.1 oz) mushrooms from a jar
- 200 g (7.1 oz) zucchini
- 1 leek, the green part
- 2 stalks of spring onion, the green part
- 1 tbsp olive oil with truffle aroma
- 250 ml (8.5 fl. oz.) lactose-free whipping cream
- 2 sprigs of fresh thyme
- Pepper and salt to taste
- A handful of fresh parsley
- Parmesan cheese to taste
Instructions
- Bring a pot of water to a boil and cook the pasta according to the directions on the package.
- Scrub the oyster mushrooms clean and cut them into pieces.
- Drain the mushrooms from a jar and rinse them.
- Wash the zucchini and cut it into pieces.
- Cut the green part of the leek and spring onion into rings.
- Heat the olive oil with truffle aroma in a pan.
- Add the oyster mushrooms, canned mushrooms, and zucchini and cook for about 5 minutes, until the vegetables are soft.
- Add the leek and spring onion for the last two minutes.
- Season with pepper and salt. Strip the thyme from the twigs and add as well.
- Pour the whipping cream over the vegetables and let warm up for a few minutes.
- Taste the sauce and season with some salt and pepper.
- Divide the pasta over the plates and pour the sauce over it.
- Garnish with fresh parsley and some Parmesan cheese.
- Cook Time: 20 min
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
