Low FODMAP Creamy Mushroom Fettuccine
This Low FODMAP Mushroom Fettuccine is super creamy, flavorful and so delicious. Moreover is easy to digest and makes a filling lunch or dinner.
Ingredients
- ¼ cup butter (or sub vegan butter) 50g
- 2 cloves fresh garlic (smashed)
- 2 cups canned mushrooms 250g (rinsed)
- 1 cup lactose-free heavy cream (or sub for vegan)* see notes 230ml
- 300 g gluten-free fettuccine
- ½ cup grated parmesan cheese (or sub vegan cheese) 45g
- ½ cup reserved pasta water 120ml
- salt and pepper according to taste
Instructions
- Cook the gluten-free fettuccine according to the instructions. Reserve ½ cup of the pasta water. Then drain the pot and set the pasta aside.
- While the pasta is cooking, melt 1 tablespoon of butter in a large frying pan over medium heat. Add the garlic and cook for 3-4 minutes, then strain out the garlic pieces and return the butter to the pan. Add the rinsed canned mushrooms Sauté the mushrooms for about 5 minutes then add the rest of the butter and cream. Simmer over low heat.
- Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to ½cup of the reserved pasta water as needed to get the consistency right. Season with salt and pepper.
- Serve while it's warm.
Notes
*if you wanna make it vegan, substitute the heavy lactose free cream for a plant based cooking cream. I like to use rice cream from Alpro when making a vegan version.