Low FODMAP pumpkin pasta - George Eats
Low FODMAP pumpkin pasta with garlic infused olive oil and goat's cheese. The perfect autumnal bowl of pasta.
Ingredients
- 1 kg Japanese or Kent pumpkin ((see FODMAP notes in body of post) )
- 20 ml (1 tablespoon)* olive oil
- Salt and pepper (to your tastes)
- 125-170ml (1/2 – 2/3 cup)* olive oil ((see notes))
- 1 whole head of garlic (papery skins removed and sliced)
- 350 g gluten free pasta of choice
- 100-150 g goat’s cheese
- 1/4 cup toasted walnuts (chopped (optional))
- asafoetida powder (1/4 teaspoon)
- chiili flakes, to taste
- Finely chopped flat leaf parsley or radicchio, to taste
- Pinch of Italian seasoning or low FODMAP dried herbs
- Squeeze of lemon juice
- Fresh and finely grated parmesan, to finish
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