Description
A low FODMAP creamy tuna pasta with lots of veggies. Very tasty and rich in protein. Gluten-free and lactose-free.
Ingredients
Scale
- 160 g (5.6 oz) gluten-free pasta
- 150 g (5.3 oz) broccoli, heads*
- 200 g (7 oz) tomatoes*
- 200 g (7 oz) oyster mushrooms
- 150 g (5.3 oz) canned tuna
- 125 ml (4.2 fl. oz) lactose-free crème fraîche
- The green part of two stalks of spring onion
- A splash of lemon juice
- Salt and pepper
- Optional: rocket lettuce
Instructions
- Boil the pasta according to the instructions on the package. Add the broccoli heads to the pasta when the pasta has 5 minutes left to boil. Boil the broccoli with the pasta for 5 minutes.
- Rinse the cherry tomatoes and cut them into half. Clean the oyster mushrooms and cut them into pieces.
- Heat some oil in pan. Fry the oyster mushrooms for about 5 minutes until they start to brown.
- Drain the tuna. Add the tuna and the crème fraîche. Leave to simmer for 5 minutes. Add the cherry tomatoes and leave to simmer for 2-3 minutes until the tomatoes soften.
- Taste the sauce and season with salt, pepper and a splash of lemon juice. Add the rings of spring onion to the sauce.
- Drain the pasta and the broccoli and stir it into the sauce.
- Divide some rocket lettuce over two plates. Scoop the pasta on top.
Notes
*In 2022, tomatoes were retested and they are also limited low FODMAP. If you know you react to fructose or you are still in the elimination phase, I advise not to use broccoli and tomatoes together in one meal. You can skip the tomatoes and use for example some extra mushrooms or carrots instead.
- Prep Time: 20 mins
- Category: Dinner
- Method: Boil
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 642
- Fat: 31
- Carbohydrates: 65
- Fiber: 9
- Protein: 33
