Fusilli with lemon pesto cream (low FODMAP)
30 minutes • Gluten-free • Low FODMAP • Vegetarian • Serves 4 • This creamy pasta with our lemon basil pesto can be served as a delicious vegetarian main course or a delightful side dish. It’s quick to make and sure to become a family favorite!
INGREDIENTS:
3 tablespoons salted butter
1 tablespoon garlic-infused olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon Smoke N Sanity Essence of Onion Salt (Use code IBSGC10 for a 10% discount)
OR 1 scallion (green part only) finely chopped and 1/2 teaspoon salt
1 pound gluten-free pasta (I like Andean Dream quinoa fusilli)
1/2 cup lactose-free whole milk or canned coconut milk
1/2 cup heavy cream or canned coconut milk
2 ounces lactose-free cream cheese, at room temperature
1 cup grated Parmesan cheese, plus more for serving
1/3 cup of our lemon basil pesto
Salt and pepper
DIRECTIONS:
Make lemon basil pesto (recipe here)
In a large pot set over medium heat, melt together the butter, 1 tablespoon garlic-infused olive oil, oregano, basil, Smoke N Sanity Essence of Onion salt (OR 1 scallion (green part only) finely chopped and 1/2 teaspoon salt), and a pinch of red pepper. Cook for about a minute to bloom the seasonings. Pour in 3 1/2 cups of water and bring to a boil over high heat. Add 1/2 teaspoon salt and the pasta and cook, stirring occasionally, for about 8 minutes. Do not drain the water. Stir in the milk, cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-6 minutes more.
Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the pesto and season with freshly ground black pepper and additional salt (if needed)
Serve the pasta topped with extra pesto and shaved parmesan.
Enjoy!
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