How about a mac and cheese pumpkin?
Original, but to taste it is to succumb to it!
Creamy, high in protein and a source of prebiotics
This macaroni is as creamy as you could wish for, as well as being high in protein and a source of vitamins. vitamin D. The inclusion of pumpkin provides a nice dose of prebiotics and antioxidant vitamins (vitamins A and C). Not forgetting the vibrant orange color and that slightly sweet taste that adds a little something extra!
Alternatives low in FODMAP
Alternatives are available to make this recipe low in FODMAP. In spite of everything, listen to your symptoms and recommendations your nutritionist.
Pumpkin macaroni and cheese
How about a pumpkin mac and cheese?
Servings: 4
Ingredients
- 2 t. (500 ml) your choice of whole-grain pasta (preferably macaroni)
Sauce
- 1 t. (250 ml) cottage cheese 1%
- ¾ cup (180 ml) milk powder
- 1 ¼ of t. (310 ml) unsweetened canned pumpkin purée
- ½ tsp (2.5 ml) each: dried thyme and rosemary and ground cinnamon
- ¼ tsp (1.25 ml) each: nutmeg and ground cloves
- Pepper to taste
Gratin
- 1 t. (250 ml) low-fat fromage frais grated
Instructions
- Cook pasta according to package directions.
- In a food processor, puree all the ingredients in the «Sauce» section. Season generously with pepper.
- Add the sauce to the pasta and mix well. Add the grated cheese and bake au gratin. You can also melt it in the microwave. (OR Separate sauce into 4-6 individual portions and add to individual pasta portions just before serving. Top with grated cheese and bake au gratin).
- Serve with your choice of green vegetables or a nice salad.
Notes
*Low FODMAP** version
- Use lactose-free dairy products (powdered milk and cheese)
- Use quinoa or rice-based pasta
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English