One-Pan Pasta is an ingenious recipe created by Martha Stewart. You can check the original recipe here. It is easy and surprisingly tasty. So why not adapt it to a more gut friendly, low FODMAP recipe?
A 100% gut friendly, low FODMAP diet doesn’t use onions or garlic, two major players in Mediterranean cuisine and also present in the original Martha Stewart’s pasta. So, in this case and for many other recipes I use a slightly crushed garlic clove with skin that I carefully take out in the middle of the cooking. This gives it the garlic flavour but keeps us from eating the garlic itself. You can also use garlic infused olive oil instead. For the onions, I simply substitute with chives, scallions or spring onions (green tops only!). According to Monash University, soba noodles are low FODMAP, and a great alternative to gluten free pasta.
You might be wondering by now if this will actually work. Well I guarantee that you will be surprised 🙂 What this dish essentially does is, by combining all flavours together in one pan, it creates a creamy and delicious sauce, thickened by the noodles starch.
Et voilà! Our one-pan soba noodles are ready to serve!
One-Pan Soba Noodles
- 180 g | 6,34 oz soba noodles
- 150 g | 5,29 oz cherry tomatoes halved
- 1/2 cup scallions green tops sliced
- 1 cup fresh basil
- 1 tbsp garlic infused olive oil
- 1 tsp salt
- 3 cups water
- Combine pasta, tomatoes, scallions, basil, oil, salt and water in a large skillet. Bring to a boil over high heat.
- Boil mixture, stirring and turning pasta frequently with tongs, until pasta is cooked and water has nearly evaporated. This will take about 7 minutes.
- Season to taste with salt, olive oil and lactose free shredded cheese (optional).
- Cherry tomatoes (fructans) are limited to 75g /2,64 oz per meal. Recipe calls for double.