This is a Jamie Oliver classic in my mind! I love creamy pastas (you may well have realised this by now!) and this is one which I can eat without feeling too guilty at all! I’ve adapted it slightly to make it more suitable for the low FODMAP diet and I used Evexia fresh penne pasta which is absolutely delicious!
If I’m honest, I’ve always tended to buy dry pasta however I think the Evexia fresh pasta has converted me. It made this dish so light and fresh and cut the cooking time in half!
200g Evexia fresh penne pasta
100g gluten free chorizo
1 tbsp garlic-infused oil
4 spring onions (green parts only)
2 tbsp natural yoghurt (or lactofree yoghurt)
40g grated Parmesan
Pinch of thyme
Salt and pepper
Sprinkle of chili flakes
Slice the chorizo and spring onions and place in a pan with the garlic oil. Gently fry for 5 minutes then add the thyme, chili flakes, salt and pepper and reduce the heat.
Cook the pasta in a pot of boiling, salted water for 4 minutes as per the packet instructions (although I think personally you can get away with 3 minutes!).
Stir together the grated Parmesan, egg, yoghurt and lemon juice in a bowl until mixed thoroughly.
Once the pasta is ready, drain then mix with the Parmesan mixture so the residual heat cooks the egg. Then add the chorizo mix and stir well.
Serve and enjoy!