One Skillet Broccoli Cheese Pasta and Mushroom Bake (low FODMAP)
20 Minutes prep • 25 Minutes cook • Low FODMAP • Serves 4 • Ok to make ahead: Steps 1-3
Orzo (gluten-free of course) is a versatile and delicious pasta that is perfect for this recipe. The broccoli and mushrooms become richly flavorful as they cook with the herbs and wine and then bake under a dusting of really good cheese. My low FODMAP garlic-parmesan croutons add a delightful crunch and flavor to this creamy and comforting dish. Leftovers heat up nicely so don’t be afraid to make a little extra so you can have it for lunch!
Ingredients
1 tablespoon garlic-infused olive oil
1 bunch green onions (green part only), chopped
1 cup finely chopped oyster mushrooms
3 tablespoons salted butter
12 ounces dry gluten-free orzo pasta
2 tablespoons fresh thyme leaves, plus more for serving
3 cups low FODMAP chicken broth (For Gourmend use code IBSGC15 for 15% discount)
1/2 cup dry white wine such, as Chardonnay, Pinot Grigio, or Sauvignon Blanc
4 cups broccoli (florets only), cut to bite size
1 bay leaf
1/2 teaspoon Gourmend garlic scape powder (use code IBSGC15 for 15% discount)
1/4 teaspoon cayenne pepper more or less to taste
Zest of one lemon
1/2 cup lactose-free whole milk
1 cup extra-sharp cheddar or gruyere cheese, grated
My low FODMAP garlic parmesan croutons (optional but very delicious)
1/2 cup parmesan cheese, grated
Additional fresh thyme and fresh basil, for serving
Directions
(1) Prepare: Preheat the oven to 425 degrees F. Make the garlic parmesan croutons from my recipe here (if using). Clean and chop the vegetables.
(2) Cook the veggies and pasta: Heat the olive oil in a large oven-safe skillet over medium heat. When the oil shimmers, add the green onions and cook for a couple of minutes. Stir in the mushrooms and season with salt and pepper. Cook until softened, 2-3 minutes. Add the butter, orzo, broccoli, and thyme, and cook for about 5 minutes. Add the wine, chicken broth, bay leaf, garlic scape powder, cayenne, and a large pinch each of salt and pepper. Simmer, uncovered, 8-10 minutes until the orzo is al dente, stirring often.
(3) Prepare to bake: Once the orzo is cooked, stir in the lemon zest, milk, and 1/2 cup of the cheddar. If needed, transfer the entire pasta mixture from the skillet to an oven-safe casserole dish. Sprinkle the remaining cheddar or gruyere cheese over the top of the pasta and vegetables.
Make-ahead note: At this point, you may let the baked broccoli pasta cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.
(4) Bake: Sprinkle the sourdough croutons over the top of the cheddar cheese. Sprinkle with the parmesan. Transfer to the oven and bake 10-15 minutes, until the cheese is melted, and the croutons are brown but not burned.
(5) Plate and serve: Serve warm with fresh thyme and basil.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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