Ingredients


800g/1lb 12oz pumpkin flesh, chopped into small cubes

1 tsp golden caster sugar

100g lactose free butter or 2 tbsp olive oil

small bunch sage leaves, about 20, roughly chopped

350g gluten free penne

juice of 1 lemon

50g parmesan, grated


Serves - 4







Method


Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water.

Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape.

You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.

While the pumpkin is steaming, tip the lactose free butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat.

Boil the gluten free penne in a big pan of salted water for about 10 minutes until just cooked.

When the gluten free penne is cooked, scoop out a little of the cooking water, then drain and return the gluten free penne to the pan.

Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second.

Tip the pumpkin, melted lactose free butter, 3-4 tbsp pasta water and half the parmesan in with the gluten free penne and give it a really good stir.

Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pumpkin & sage penne
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