Penne Alfredo with Roasted Cherry Tomatoes (low FODMAP)

30 Minutes • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 3

Creamy Alfredo sauce loaded with fresh herbs makes a perfect base for tart/sweet cherry tomatoes that have been roasted just to bursting perfection. This dish is comforting, beautiful to look at, and it’s easy and quick to make. Best served right away, you can prepare the pasta and roast the tomatoes ahead of time to bring it all together in a snap when you’re ready.

Ingredients

1 pound gluten-free penne pasta (I like Delallo Gluten-Free Penne Rigate)

2 tablespoons garlic-infused olive oil

2 cups small cherry tomatoes (the more flavorful the better)

2 tablespoons fresh sage, chopped

1 pinch red pepper flakes

1 pinch each kosher salt and black pepper

4 tablespoons salted butter

1 tablespoon freshly chopped oregano

2 cups lactose-free whole milk

1/2 cup heavy cream* or lactose-free cream or half and half

2 ounces lactose-free cream cheese

1 1/2 cups grated Parmesan, plus more for serving

1 cup fresh basil, chopped

Directions

(1) Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

(2) Cook the cherry tomatoes: Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about 8 minutes. Remove from the skillet to a plate.

(3) Prepare the sauce: In the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes.

Make-ahead note: This dish is best prepared completely and served right away, but if you prefer, at this point, you can set the pasta, roasted cherry tomatoes, and melted butter and cream aside until you’re ready to prepare the final dish.

(4) Finish the sauce: Reduce the heat to low, add the oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt and pepper.

(5) Finish: Add the pasta and basil and cook for another 3-5 minutes as the sauce thickens, then remove from the heat.

(6) Plate and serve: Divide the penne between plates and top with tomatoes and freshly grated parmesan. Serve with some crusty sourdough bread alongside to soak up the extra sauce.

Eat and enjoy every bite because you can!

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*Heavy cream contains almost no lactose. Using small amounts of heavy cream should be tolerable for most people who are lactose intolerant.

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