30-Minute Turkey Pasta with Leeks; Low-FODMAP, Gluten-free
An easy, gourmet turkey pasta meal with homemade breadcrumbs for extra flavor. Ready in 30-minutes! IBS-friendly, low-FODMAP & gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: entree
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 box (12 oz.) low-FODMAP, gluten-free penne pasta (I used Barilla)*
- 1 tablespoon garlic-infused olive oil*
- 3 tablespoons olive, or avocado oil; divided
- 1 pound ground turkey
- 3/4 cup heavy whipping cream*
- 6 sage leaves, chopped; divided
- 2-3 leeks (200g), green stalk only, sliced*
- Zest of 1 lemon
- 1/2 teaspoon Kosher salt; divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped or processed low-FODMAP, gluten-free bread
- For serving:
- Parmesan cheese, grated (optional)
- Fresh parsley, chopped
Instructions
- Cook the low-FODMAP pasta, according to package directions (about 10 minutes), REMOVE 1/3 CUP OF THE PASTA WATER-I tend to forget this ;), drain noodles and toss them with 1 tablespoon garlic-infused oil
- Place 1 tablespoon of olive, or avocado oil into a medium skillet, to heat on medium-high
- Sauté the leeks for about 2 minutes, then add the ground turkey, and half the chopped sage
- Cook turkey until no longer pink, while breaking into pieces as it cooks
- Turn the heat to medium-low
- Next, add the heavy cream and allow the sauce to simmer
- Stir in 1/4 teaspoons salt and pepper, and taste for added seasoning (I added more salt)
- Mix in the cooked pasta, and the reserved pasta water, a little at a time, to desired consistency
- Cover the sauce on a light simmer, while you prepare the breadcrumbs
- In a second smaller skillet, heat the 2 tablespoons olive, or avocado oil (*see below for possible variation). Add the remaining 1/4 teaspoon salt, and half of the sage
- Toast the bread in the oil to coat, until fragrant and crisp, then remove from heat
- Serve pasta topped with breadcrumbs, lemon zest, and optional Parmesan
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Low-FODMAP pasta options include Barilla, Jovial, and others. See my Low-FODMAP Grocery Shopping Blog for a full list. You can substitute spaghetti, macaroni, or any other fave for this meal
- Infused oils do not contain the FODMAP carbohydrates, so they won’t flare your IBS. See my Low-FODMAP Garlic Substitutions to explain why
- Leeks will seem large and confusing at first if you haven’t used them. You will need to rinse them well, and discard the dark green leaves. Since the bulb is higher in FODMAPs, you will only chop the lighter green leaves for this recipe
- I love Canyon Bakehouse Gluten-free Breads- I used their homestyle white bread for this recipe
- For lactose free cream, purchase a product that removes lactose from milk and dairy (Lacteez, Milkaid). These do require you to treat the dairy for about 24 hours prior to use. Heavy cream and canned coconut cream are low-FODMAP in 1/4 cup servings
- Leek stalks are low-FODMAP in up to 82g per serving, avoid the bulb. Read all about Low-FODMAP Onion Substitutions
- Parmesan is naturally low in FODMAPs
- For a variation on the breadcrumbs, use garlic infused oil to toast
