IBS Shop www.ibsshop.com Everything you need To tackle IBS

Low FODMAP Recipe - Pumpkin & sage spaghetti

Ingredients

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

1 tsp golden caster sugar

100g butter or 2 tbsp olive oil

small bunch sage leaves, about 20, roughly chopped

350g gluten free spaghetti

juice of 1 lemon

50g parmesan, grated

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 butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti 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 butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.


Recipe from Good Food magazine

IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search