Are any of you familiar with the term "Hygge"? I've been hearing a lot about it lately and I have to say that I love it. Hygge (pronounced hue-gah) is a Danish term roughly translating to the word "cozy" in English. It means snuggling up with a blanket and a pug on your lap with a good book and a hot cup of coffee while it's cold and snowing outside. I guess growing up and living the midwest - Iowa and Minnesota - made me appreciate how lucky I am to have a nice, warm home to live in when the weather is unbearable outside. I truly live for the simple things in life and appreciate how satisfying just sitting quietly and realizing how comforting your surroundings can be.
How I survive the long, cold winter months is to drink lots of hot tea, read in front of the fireplace, and eat lots and lots of comfort food. Creamy pasta dishes give me a wonderful hygge feeling. A feeling of being content and warmed from the inside. I thought the middle of winter would be the perfect time to share one of my current favorite pasta dishes.
This recipe is a low-FODMAP reboot of a recipe I shared before I started devoting my blog to low-FODMAP recipes: Creamy Italian Turkey Penne. To make the dish low-FODMAP, I had to unfortunately omit the mushrooms, but it's still a very satisfying and delicious dish. I replace the heavy cream with my Low-FODMAP Heavy Cream Replacement, which I talked about a few posts back (for Creamy Smoked Salmon Pasta). It's quite simple, just mix 1 cup of lactose-free or tolerable dairy-free milk with 1 to 2 tablespoons gluten-free flour. It cooks up thick and creamy, but without all of the fat and lactose of heavy cream.
Creamy Italian Turkey Penne
Low-FODMAP, Gluten-Free, Low-Lactose
8 oz. (about 2 cups) gluten-free brown rice penne pasta
1 recipe Low-FODMAP Italian Seasoned Sausage (made with ground turkey)
2/3 cup dry white wine
1 tablespoon gluten-free flour
1 cup lactose-free milk
3/4 cup + ¼ cup shredded Parmesan cheese
4 tablespoons + 2 tablespoons fresh chopped parsley
¼ teaspoon salt
¼ teaspoon pepper
- Bring a large pot of salted water to a boil. Add penne and cook according to package instructions. Drain penne, rinse with cold water and drain again.
- Meanwhile, in a large skillet, prepare the sausage according to recipe directions. Drain.
- To the turkey sausage in the skillet, add the wine and cook over medium-high heat until almost all of the wine has evaporated. Reduce heat to medium-low. In a small bowl or glass measuring cup, combine the milk and flour. Stir until smooth. Pour into the skillet with the turkey. Bring to a simmer while constantly stirring and cook until thickened. Stir in ¾ cup Parmesan cheese, 4 tablespoons parsley and the cooked penne pasta. Season with salt and pepper. Stir well.
- Serve, garnishing with the remaining ¼ cup Parmesan cheese and 2 tablespoons parsley.