Low FODMAP creamy mushroom pasta
Gluten free, nut free, vegetarian*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 300-350 g gluten free spaghetti
- 60 ml (3 tablespoons)* garlic infused ghee or oil (ghee recipe is linked in notes)
- 40-60 g fresh shiitake mushroom chopped into small bite sized pieces
- 300 g Oyster mushrooms chopped into small bite sized pieces
- 125 ml (1/2 cup)* white wine (see notes)
- 300 ml lactose free full cream
- 75-100 g+ freshly and finely grated parmesan vegetarian if needed, see body of post
- Fine salt to taste
- Freshly cracked pepper to taste
Instructions
- Bring a large pot of well salted water to the boil.
- Place a skillet over a medium heat and add the ghee or oil. Once thoroughly heated, add the mushrooms with a good pinch of salt. Cook for 5-10 minutes or until the mushrooms are lightly golden.
- Once your pasta water is boiling, add the pasta and cook as per packet instructions.
- When the mushrooms are cooked, deglaze the pan with the white wine. Allow it to cook off, then turn the heat to low. Add the cream and parmesan and cook gently to allow all the flavours to combine. Taste and add salt and pepper as you see fit. You can also add a squeeze of lemon juice or a splash of white vinegar to add another layer of flavour.
- Once the pasta is cooked, reserve a cup of pasta water and drain the pasta. Place the pasta in the creamy mushroom sauce and toss to coat. Leave it for a minute or so, then assess. If the sauce isn’t creamy enough, add some pasta water to reach your desired consistency. If you accidentally add too much pasta water, leave the pasta to sit for 10 or so minutes and it should rectify itself. If not, add a little extra parmesan.
- Serve the dish with extra parmesan and a drizzle of truffle oil to amp up the low FODMAP mushroom flavour.
Notes
- See the body of the post for tips and tricks, extensive FODMAP notes and serving suggestions.
- If you don't want to use wine, you can use low FODMAP stock (vegetable if you're catering to vegetarians) or water and a splash of lemon juice or vinegar. It won't add the same layer of flavour, but it works in a pinch. You could also experiment with adding a teaspoon of miso paste dissolved in the water for some extra umami.
- You can find my garlic infused ghee recipe here.
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