Low FODMAP Butternut Tortellacci Recipe

This Low FODMAP Butternut Tortellacci is a gut-friendly twist on a classic Italian filled pasta dish. Using butternut squash puree in a creamy sauce and garlic-infused oil ensures the recipe is flavorful yet safe for those following a low FODMAP diet. :contentReference[oaicite:1]{index=1}

Ingredients

• 350g gluten-free tortellacci or tortellini
• 2 cups butternut squash puree (roasted & mashed)
• 1 tbsp garlic-infused olive oil (low FODMAP)
• 60ml lactose-free cream
• 2 tbsp grated Parmesan cheese (optional)
• Fresh sage leaves (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F / 200°C. Roast cubed butternut squash with a drizzle of garlic-infused oil until soft and tender. :contentReference[oaicite:2]{index=2} 2. Cook your gluten-free tortellacci according to package directions until al dente. 3. In a large skillet, warm garlic-infused oil over medium heat and add butternut puree. Stir in lactose-free cream and heat gently until combined. 4. Add Parmesan cheese (if using) and season with salt and pepper. 5. Toss in cooked tortellacci and toss until fully coated in the sauce. 6. Serve warm with a sprinkle of fresh sage.

Low FODMAP Tips

• Always use garlic-infused oil rather than minced garlic to keep FODMAPs low. • Butternut squash is considered low FODMAP in moderate amounts — roasting concentrates its natural sweetness and flavor. :contentReference[oaicite:3]{index=3} • Lactose-free dairy or a small amount of firm cheese like Parmesan helps make the sauce creamy without triggering symptoms.

This recipe is perfect for cozy dinners and can be paired with a simple green salad and your favorite low FODMAP bread. Enjoy comforting pasta without the bloating!