Easy Pumpkin Alfredo
Fodmapper
December 9, 2022
This deliciously creamy low FODMAP pumpkin alfredo is made with a low FODMAP safe serve of Japanese pumpkin.
The recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program.
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Ingredients
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| 3 tablespoons garlic-and-onion-infused olive oil, divided | |
| 300g Japanese pumpkin, peeled and roughly chopped | |
| 1½ cups lactose-free milk or dairy-free low FODMAP alternative | |
| 375 low FODMAP pasta, gluten-free if required | |
| 2 chicken breasts, sliced into bite-size pieces | |
| 60 g baby spinach leaves | |
| ½ cup grated Parmesan | |
| Salt and pepper |
Directions
1.
Preheat oven to 200°C and line a large baking tray with baking paper.
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2.
Arrange pumpkin on prepared tray. Drizzle with 2 tablespoons olive oil and bake in preheated oven for 15 minutes or until tender.
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3.
Transfer cooked pumpkin to a mixing bowl. Add 1 cup milk and use a stick blender to blend until smooth. Set aside.
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4.
Cook pasta according to directions on the packet. Drain and set aside.
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5.
While pasta is cooking, heat remaining oil in a large frying pan over medium high heat. Add chicken and sauté until cooked through, about 8 minutes.
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6.
Add pureed pumpkin and pasta to the pan with the chicken. Cook, stirring until combined, then add remaining milk and spinach. Stir until spinach has wilted.
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7.
Remove from heat and stir through Parmesan. Season to taste and serve immediately.
This recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program. One serve made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional. Monash University Low FODMAP Certified trade mark is used under licence in Australia by Cazbah Media Pty Ltd.
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