Spinach Alfredo (Low FODMAP)

15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make ahead: Step 1

While you can pour this amazing sauce over pasta, it definitely doesn’t need pasta, or anything else, to be a highlight of your meal. Enjoy it on its own or serve it with my Easy and Delicious Pork Chops or really just about anything! Spinach is a wonderful accompaniment to the creamy sauce and tangy cheese. And when you use enough spinach it’s the perfect carrier to hold every drop of the creamy cheesy sauce.

Ingredients

3 tablespoons butter

2 leeks, green part only

2 tablespoons lactose-free cream cheese (optional but makes the sauce thicker)

1/2 cup cream

1/2 cup lactose-free half-and-half or whole milk (or use all cream)

1/3 cup grated parmesan cheese, plus more for serving

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

16 ounces fresh spinach, washed, and stems removed

Directions

(1) Prepare: Wash and remove the long stems from the spinach. Grate the parmesan cheese. Chop the leek greens.

(2) Cook the leeks: Heat the butter in a large skillet over medium heat. Once melted, add the leek greens and cook for about 5 minutes until they are softened and beginning to brown.

(3) Finish the sauce: Add the cream and half and half (if using), and bring. it just to a simmer. Add the cream cheese (if using) and the parmesan cheese and stir until the cream cheese is melted and the sauce is smooth.

Make-ahead note: At this point, you may let the sauce cool and then reheat when ready to finish and serve.

(4) Finish: Add the spinach to the cream mixture and fold it over and over until the leaves are coated. As it heats, the spinach will cook down and settle into the sauce. Keep cooking and turning until all the spinach is submerged and tender. Taste for seasoning and add salt or pepper if needed.

(5) Plate and serve: Serve warm with a sprinkle of parmesan cheese over the top.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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