• Wavell Heights
  • Scarborough
  • Salisbury
  • admin@solutionsfood.com.au
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FODMAP Friendly Pork and Lemon Pasta Bake

20 Mins Prep + 35 Mins Cooking

Serves 6

1477 kJs (353 calories) per serve

Instructions

Step 1

Cook pasta following packet directions. Drain, reserving 1 cup cooking liquid.

Step 2

Preheat oven to 180°C. Prepare oven proof casserole dish.

Step 3

Heat oil in a large frying pan over medium-high heat. Add mince and cook breaking up the mince with the back of wooden spoon, for 6 mins or until browned.

Step 4

Add shallots (green part only), carrot, broccoli stalk and rosemary. Cook, stirring occasionally, for 5 mins. Add wine. Cook for 2 mins or until liquid has reduce by half. Add tomato paste and stock powder. Stir to combine.

Step 5

Stir in pasta cooking liquid. Bring to a simmer. Add pasta, tossing to combine. Remove from heat and spoon mixture into oven proof casserole dish.

Step 6

Combine cream cheese, lemon juice and half of the parmesan in a bowl. Dollop the cream cheese mixture over the pork pasta sauce. Sprinkle with remaining parmesan.

Step 7

Bake for 20 mins or until cream cheese mixture is golden. Remove from the oven. Sprinkle with parsley and serve with low FODMAP steamed vegetables.   

Ingredients

  • 250g (1½ cups) dried gluten free penne pasta
  • 500g lean pork mince
  • 4 shallots, green part only, finely sliced
  • 1 tbsp garlic infused oil
  • 2 medium carrots, peeled, finely chopped
  • ⅓ cup broccoli stalk, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • ½ dry white wine
  • ¼ cup tomato paste
  • 1 tsp low FODMAP stock powder (try Massels)
  • 120g lactose free cream cheese (try Liddels)
  • 2 tbsp lemon juice
  • ⅓ cup grated parmesan
  • Fresh flat leaf parsley to serve