Warning!!! This recipe isn’t 100% low FODMAP due to the mushrooms but since mushrooms aren’t one of my triggers and I’ve been craving some for ages, I thought I’d treat myself! You could quite easily make this without them or substitute them for something else like cherry tomatoes, prawns, whatever you fancy! This serves 2 large portions!
160g gluten free penne
1 tbsp garlic-infused oil
4 frozen spinach blocks (I love this stuff for thickening recipes and it’s so handy to have in the freezer!)
100g chopped mushrooms
1 small courgette (sliced)
3 chopped spring onions (green part only)
1 tsp dried mixed herbs
Salt and pepper
1 glass white wine
150ml lactofree cream
Grated Parmesan and chopped spring onions to garnish
Gently fry the chopped spring onions and courgette in the garlic oil. Once the veg has started to soften, add the wine and let reduce (to burn off the alcohol).
Meanwhile, pop your pasta in a large pot and cook according to packet instructions in boiling salted water.
Once the wine has reduced, add the spinach, mushrooms, salt, pepper and herbs and simmer until everything is cooked through. Then add the cream and a handful of grated Parmesan and leave to heat through.
When your pasta is ready, drain and mix thoroughly through the sauce. Season to taste and serve with a bit more Parmesan and some chopped spring onions.