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This Low FODMAP Mushroom Fettuccine is super creamy, flavorful and so delicious. Moreover is easy to digest and makes a filling lunch or dinner.

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Entree, Main Course
Cuisine Gluten-Free, Italian, Lactose-Free, Low FODMAP, Vegetarian

Ingredients
  

  • 1/4 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
  • 1/2 cup grated parmesan cheese (or sub vegan cheese) 45g
  • 1/2 cup reserved pasta water 120ml
  • salt and pepper according to taste

Instructions
 

  • Cook the gluten-free fettuccine according to the instructions. Reserve 1/2 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 Saut√© 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 1/2cup 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.