Creamy low FODMAP pasta with salmon and spinach
A while ago, I made one of my favorite pasta recipes ever: creamy low FODMAP pasta with salmon and cream cheese!
This is a dish that would really have been my go-to meal as a student. It only has a few ingredients, is super quick to make and very tasty.
Also when you don’t study anymore, it is an ideal dish to make after a busy day at work. You’ll be done cooking after only 15-20 minutes.
This recipe got an update in august of 2021. I have decreased the amount of cream cheese and added some more vegetables to the recipe. I hope you’ll like this upgraded version of the recipe as well!
The ingredients of the pasta
This pasta only has a few ingredients:
- Gluten-free pasta: I used gluten-free penne from the brand Barilla. You can also use another kind of pasta, such as gluten-free spaghetti, gnocchi or tagliatella.
- Lactose-free cream cheese: in the Netherlands, we have lactose-free cream cheese from the brands Arla and MinusL. You can use any kind of lactose-free cream that you have available.You could also replace the cream cheese with a lactose-free creme fraiche.
If you have to eat milk-free, you could use a vegan cream cheese.Just make sure this cream cheese is also low FODMAP. Cream cheese with a base of cashew nuts is for example not low FODMAP.
- Spinach: fresh spinach is unlimited low FODMAP. Make sure you use English spinach because baby spinach is limited low FODMAP.
- Mushrooms: canned mushrooms and oyster mushrooms are the only mushrooms that are low FODMAP. You can use one of these or a mix of both for this recipe.Canned mushrooms contain an average amount of sorbitol at servings of 200 gram or up.Oyster mushrooms are almost unlimited low FODMAP.
At a serving of a kilogram or more they contain an average amount of sorbitol and mannitol. And I guess you won’t eat a kilogram of oyster mushrooms so easily 😉
I use 250 gram canned mushrooms / oyster mushrooms for this recipe.
- Salmon: you can use both smoked salmon or salmon steak for this recipe. Both are very tasty. If you don’t like salmon, you can replace it with chicken breast, cut into pieces.
- Seasonings: I season this recipe with pepper, salt and lemon juice. Very simple, but the dish doesn’t need much more. You can garnish the dish with fresh herbs, such as chives, fresh parsley or the green part of spring onion.
I love pasta’s that are quick to make. Even though I love cooking, there are many days where I don’t feel like spending a lot of time in the kitchen. And then, these kind of recipes are great.
Do you love simple pasta recipes too? Then check out these recipes as well:
- Pasta puttanesca
- Vegetarian gnocchi with spinach pesto
- Chicken pasta pesto
- Pasta Alfredo with chicken
- Vegetarian pasta alla norma
- Tuna pasta with grilled eggplant
Also check out this blog where I have listed 10 of my favourite low FODMAP pasta recipes.
Enough talking about my love for pasta, it is time to make this delicious salmon pasta!
Will you let me know if you have made my creamy low FODMAP pasta with salmon and spinach? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Low FODMAP pasta with salmon and spinach
- Total Time: 20 mins
- Servings: 2 1x
- Diet: Gluten Free
A creamy low FODMAP pasta with salmon and spinach. Only 6 ingredients and very easy to make. Gluten-free and lactose-free.
- 150 g (5.3 oz) gluten-free spaghetti
- 250 g (8.8 oz) fresh spinach
- 250 g (8.8 oz) canned mushrooms or oyster mushrooms*
- 125 g (4.4 oz) lactose-free cream cheese
- 150 g (5.3 oz) smoked salmon
- Lemon juice
- 1/2 tsp pepper
- 1/2 tsp salt
- Optional: a small handful of parsley, the green part of leek or spring onion for garnish
- Bring a pan with water to boil and cook the spaghetti according to the instructions on the package.
- Heat some olive oil in a pan.
- If you use fresh salmon, you can cut the salmon into small pieces and fry it for a few minutes on low / medium heat.
- Add the spinach and fry for a few minutes.
- Drain the mushrooms and rinse them well. Add them to the spinach and heat for a few minutes.
- If you use oyster mushrooms, scrub them clean and cut them into small pieces. Add them to the pan and fry for a few minutes.
- Put the cream cheese into a bowl and season with a splash of lemon juice, pepper, salt and optionally some fresh parsley.
- Add the cream cheese to the pan and heat for a few minutes, while you stir now and then.
- If you use smoked salmon: cut the salmon into small pieces and add to the pan. Heat the sauce through for a few minutes.
- Taste and season with extra salt, pepper or lemon juice if necessary.
- Drain the spaghetti and divide over two plates. Scoop the sauce on top. Garnish with some fresh parsley and optionally the green parts of spring onion or leek, cut into rings.
*These are the only types of mushrooms that are low FODMAP.
- Cook Time: 20 mins
- Category: Dinner
- Method: Frying
- Cuisine: Italian
- Serving Size: 1 serving (with fresh salmon)
- Calories: 655
- Fat: 34
- Carbohydrates: 63
- Fiber: 3
- Protein: 35
Keywords: low FODMAP creamy pasta with salmon and spinach, pasta with salmon and spinach, gluten-free pasta with salmon and spinach, gluten-free creamy pasta
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Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Hello 🙂 This looks delicious and comforting. Are there a certain mushrooms that are low fodmap? Or is it just a small enough amount?
Hi Tara, yes, canned mushrooms are low FODMAP up to 110 g (1/2 cup) per serving. Oyster mushrooms are low FODMAP up to several cups. They become high in FODMAPs at 1 kilogram. In this recipe, I use canned mushrooms.
Hoihoi een Nederlandse hier! Ik wilde even vragen of dit gerecht ook geschikt is voor mealprepping?
Groetjes Franka Kruithof
Hoi Franka, je kunt dit recept wel voor 2 dagen maken. Restjes kun je het beste snel laten afkoelen en in een bakje in de koelkast bewaren. Invriezen is denk ik minder lekker met dit gerecht.
hey 🙂 do you have any recommendations for a lactose free cream cheese that you like, or recipe? or a suitable low fodmap replacement? Thanks!
Hi Kelsey, I am in the Netherlands, so I can only recommend the brand that I use here. That usually is the brand MinusL. I am not sure where you are living?