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Low FODMAP pumpkin pasta on a plate with a blue napkin below

Low FODMAP pumpkin pasta


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5 from 1 review

  • Author: Karlijn
  • Total Time: 20 min
  • Servings: 2 1x
  • Diet: Gluten Free

Description

A low FODMAP pumpkin pasta with pumpkin puree, lactose-free cream, spinach and parmesan cheese. Gluten-free and low lactose.


Ingredients

Scale
  • 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

  1. Cook the pasta according to the instructions on the package.
  2. 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.
  3. 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.
  4. Add the spinach and toss until it has shrunk. Taste the sauce and season with salt and pepper.
  5. Drain the pasta and divide between two plates, spoon the sauce on top.
  6. 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