Have you ever tried pasta with soy sauce and chili powder? If not, you should definitely try it! This delicious pasta is always my favorite and, in my humble opinion, it’s very Korean-ish!
This is called ‘Tuwoomba Pasta’ in Korea which is originally from the global restaurant chain, Outback Steakhouse. It’s been the most popular dish for a long time in Korea while it’s no longer served in other countries. I think the reason why it’s hugely loved by Koreans is because of the unique and, like I said, Korean style creamy sauce. We put soy sauce and chili powder in it, and it becomes somehow more flavorful than other usual white sauce. These unexpected ingredients bring the pasta to the next level!
In order to make it low-fodmap, in this video, I’ll be using lactose-free half and half and oyster mushrooms in place of the heavy cream and button mushrooms, and also won’t be adding any garlic or onion, unlike the original recipe. But I can say the sauce turns out still creamy good and tastes pleasantly delicious!
Why don’t you try it this weekend? I do hope you enjoy it! 🙂
WATCH LACTOSE-FREE CREAMY PASTA
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Ingredients
- 5 pieces shrimp
- 2 rashers bacon
- 110g gluten-free egg fettuccine pasta
- 75g broccoli (head only)
- 65g oyster mushrooms
- 5g spring onions (green part only)
for the sauce
- 1 cup lactose-free half & half
- 1 tbsp soy sauce
- 2 tbsp low fodmap ketchup (Fody Foods)
- 1/2 tbsp chili or paprika powder (I recommend Korean chili powder. You can buy it at Korean grocery stores.)
theslowfodmap.com 