Here is a recipe that I think many of you would enjoy! It follows the low FODMAP diet, which is great for keeping triggers to a minimum. This parmesan sweet potato pasta is either good on its own or pairs well with meat or seafood of your choice. Try it out and let us know what you think!
Makes 4 – 5 servings
Recipe for parmesan sweet potato pasta
1 sweet potato diced (about 2 cups)
1 Box of gluten-free pasta of your choice (in this recipe, I used GF Rotini)
2 ½ tbsps of unsalted butter
2 ½ tbsps of garlic-infused olive oil (garlic optional)
1 tbsp of vegetable oil for boiling water
2 ½ cups of baby spinach
Salt and pepper to taste
1 can of sweet corn (optional)
Shredded parmesan cheese for topping
Directions for parmesan sweet potato pasta
In a large pot, bring water to a boil with vegetable oil and salt to taste. Add GF pasta and cook for 8-10 minutes or until firm. Then, strain pasta and set aside.
Cook sweet potato in butter for 8-10 minutes (until soft) on med-high heat. Then add corn and cook for another 2 minutes.
Then add the GF pasta, garlic-infused olive oil, and salt and pepper to taste. Mix well.
When you’re ready to serve, toss the spinach into the warm pasta and then plate.
Garnish with shredded parmesan cheese.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.