Broccoli Cheddar Pasta with Mushrooms (low FODMAP)

5 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6 • OK to make ahead: Steps 1 - 4

I love making delicious meals you can cook in one pot that include all the food groups! With broccoli, mushrooms, and fresh herbs, this pasta dish has plenty of vegetables. The creamy sauce is made super flavorful with extra sharp cheddar cheese and the mushrooms have an almost meaty quality to them that is quite wonderful. You can use any sort of gluten-free pasta you have on hand from orzo to rotini and beyond. This dish makes a wonderful main course but could also be served as a hearty side dish.

Ingredients

1 tablespoon garlic-infused olive oil

1 bunch green onions (green part only), chopped

1 cup finely chopped oyster mushrooms

3 tablespoons salted butter

12 ounces dry gluten-free pasta (I used Rummo Gluten-Free Fusilli)

2 tablespoons fresh thyme leaves, plus more for serving or 1 teaspoon dry thyme

3 cups low FODMAP chicken broth (use code IBSGC15 for 15% discount)

1/2 cup dry white wine such, as Chardonnay, Pinot Grigio, or Sauvignon Blanc

4 cups broccoli (florets only)

1 bay leaf

1/2 teaspoon garlic scape powder (use code IBSGC15 for 15% discount)

1/4 teaspoon cayenne pepper more or less to taste

Zest of one lemon

1/2 cup lactose-free whole milk or heavy cream

1 cup shredded extra-sharp cheddar cheese

1/2 cup grated parmesan cheese

Additional fresh thyme, fresh basil, or slivered/chopped green onions for serving

Kosher salt and black pepper

Directions

(1) Prepare: Preheat the oven to 425 degrees F

(2) Cook the mushrooms: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the green onions and cook for a couple of minutes. Stir in the mushrooms and season with salt and pepper. Cook until softened, 2-3 minutes.

(3) Cook the pasta and broccoli: Add the butter, pasta, broccoli, and thyme, and cook for about 5 minutes. Add the wine, chicken broth, bay leaf, garlic scape powder, cayenne, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the pasta is al dente, stirring often.

(4) Add the dairy: Once the pasta is cooked, stir in the lemon zest, milk or cream, and 1/2 cup of the cheddar. If needed, transfer the pasta to an oven-safe casserole dish. Scatter the remaining cheeses over the top of the casserole.

Make-ahead note: At this point, you may let the baked pasta cool, then cover and keep it in the refrigerator for up to 2 days before baking.

(5) Bake: Remove from the fridge (if you prepared ahead) and let sit at room temp while the oven preheats. Bake for 15 - 20 minutes until the cheese is melted.

(6) Finish: Switch the oven to broil and broil for 1-2 minutes until the cheese on the top starts to become crispy.

(7) Plate and serve: Serve warm with fresh thyme, basil, or slivered green onions.

Eat and enjoy every bite because you can!

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