Description
A low FODMAP pumpkin pasta with pumpkin puree, lactose-free cream, spinach and parmesan cheese. Gluten-free and low lactose.
Ingredients
- 160 g (5.6 oz) gluten-free penne
- 300 g (1 1/4 cup) pumpkin puree
- 2 tbsp tomato paste
- 50 ml (1/4 cup) lactose-free cream
- 175 ml (3/4 cup) low FODMAP stock
- 2 large handfuls of fresh spinach
- Pepper and salt
- A small handful of chopped walnutes
- Parmesan cheese to taste
Instructions
- Cook the pasta according to the instructions on the package.
- Heat a splash of olive oil in a pan. Add the pumpkin puree, tomato puree and the lactose-free cream. Let it simmer for 5 minutes.
- Add the stock little by little. You may not need everything. Add a large spoonful at a time and wait until it has been absorbed, then add another . The sauce is good if you have a nice sauce that is neither too thick nor too thin.
- Add the spinach and toss until it has shrunk. Taste the sauce and season with salt and pepper.
- Drain the pasta and divide between two plates, spoon the sauce on top.
- Finely chop the walnuts. Serve the pasta with the chopped walnuts and parmesan cheese.
Notes
*I made pumpkin puree from diced pumpkin. I boiled 400 gram of pumpkin cubes in a pan with a layer of water, just enough that the pumpkin cubes are covered with water, and a pinch of salt. Boil until the pumpkin is completely soft. Drain well. Puree the pumpkin with a food processor or hand blender. See the information at the top of this blogpost about which kinds of pumpkin are low FODMAP.
- Prep Time: 20 min
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 550
- Fat: 21
- Carbohydrates: 70
- Fiber: 4
- Protein: 18