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Easy Pumpkin Alfredo

Prep 20 mins

Cooking 30 mins

Level easy

Serve 4

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
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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Notes

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