Creamy Parmesan Pasta
A fast, creamy pasta made in one pot and perfect as a gluten free, low FODMAP side dish.
Servings: 6 Servings
Ingredients
- 2 tablespoons garlic infused olive oil
- 12 ounces spaghetti noodles gluten free (Note 1)
- 4 cups chicken stock low FODMAP
- ½ cup milk anything but skim (Note 2)
- 4 tablespoons butter
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ½ cup grated Parmesan cheese
Instructions
- Heat a large 3 to 5-quart pot on medium-high heat and add the garlic infused olive oil, spaghetti noodles, and chicken stock. Bring to a low boil and cook 8-9 minutes, stirring often.
- Reduce the heat to low and add the milk and butter. Stir until combined.
- Add the black pepper, dried parsley, and Parmesan cheese, and stir until combined.
- Let simmer on low 3-5 minutes. It will appear to be a lot of sauce, but it will absorb into the pasta as it cools.
- Serve with a sprinkle of Parmesan cheese, ground black pepper, and chopped fresh parsley.
Notes
Note 1: Recipe was tested using gluten free Barilla noodles.
Note 2: The recipe was tested with 1% milk. Using lactose-free milk is also an option. Whatever milk you use, it needs to have fat to achieve a creamy sauce.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 283kcalCarbohydrates: 23gProtein: 11gFat: 17gSugar: 4g
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