Low FODMAP Pork with Lemon Butter Pasta

Ingredients

• PREP IN 15 MIN
• COOKS IN 20 MIN
• SERVES 4
• PASTA
• 6 pork, beef or lamb sausages (no onion or garlic)
• 1/2 tbsp garlic infused oil*
• 80 g (1 cup) leek (green leaves only finely sliced)
• 60 g (2 cups) spinach (roughly sliced)
• 185 g (2 cups) broccoli (cut into florets)
• 185 g (1 1/2 cup) green beans (tips removed cut in half)
• 200 g gluten free pasta*
• 1 tbsp fresh parsley (finely chopped for serving)
• LEMON BUTTER SAUCE
• 6 tbsp lemon juice*
• 4 tbsp butter or dairy free spread*
• 250 ml (1 cup) low FODMAP milk*
• 1 1/2 tsp corn starch (dissolved in a couple of tablespoons
• Season with white sugar (add a small pinch if nee
• Season with salt & pepper (add to taste)

Instructions

1. Place a large pot of hot water on to boil (you’ll use this for your pasta). Add plenty of salt to the water, don’t be shy here, you want it to be salty like the sea to give you pasta plenty of flavour.
2. Prep the broccoli, green beans and spinach. Finely slice the dark green leek leaves, then dice the leaves like you would an onion.
3. Cut the sausages in half and peel off the casing (this is the thin see-through outer layer). Then cut the sausage filling into little chunks that kind of look like little gnocchi balls. These will be quite soft and that’s okay.
4. Place your pasta on to cook according to the time directions on the packet - place a timer on and two minutes before it’s meant to be ready add the broccoli and green beans to the boiling pasta water. Cook for a further 2 minutes. Then drain and toss with a drizzle of olive oil (this will just stop the pasta from sticking together).
5. While the pasta cooks place a large frypan over medium-high heat. Add a drizzle of garlic infused oil and the leek. Fry for one to two minutes until fragrant and slightly crispy. Then remove the leek and place in the bowl to one side. Next add the sausage pieces and allow to sizzle for two to three minutes each side, until golden brown and cooked through (if the sausage pieces release a lot of oil, then drain the oil and then continue cooking). In the last minute of cooking add the spinach and allow to wilt. Place the sausage and spinach to one side.
6. Place the pan back over medium heat. Add the butter/spread and let it melt then mix through the lemon juice and low FODMAP milk. Allow to simmer for 1 minute. Then thicken with the cornflour/starch mixture. Taste and season with salt, pepper and a pinch of sugar if needed. Remove from heat once the sauce is thick and glossy.
7. Toss all of the cooked ingredients into the pasta pot and pour over the sauce. Mix well, sprinkle with parsley and season with black pepper.
8. Serve hot and in bowls. If you have cheese in the fridge then a little bit of grated cheese is lovely on this too.
9. https://alittlebityummy.com/recipe/en-us/low-fodmap-pork-with-lemon-butter-pasta/