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Hi.

Welcome to Own Crohn's. I'm Ben Ketchum, and I created this site to share gut-friendly SCD recipes that I believe are really good! With these recipes, you CAN enjoy eating, and own your Crohn's!

Sausage Alfredo Pasta

Sausage Alfredo Pasta

I sure do love a good creamy alfredo pasta dinner. This one here uses a combination of 2 very awesomely creative items that are made suitable for special diets: Lentil pasta and cashew cream (the latter of which I have talked about a lot already on this page).

NOTE: Due to the legumes in this dish, this recipe is only suitable for those that are a good 3 months into the diet with solid forward progress.  It's also something you should consider advanced on the SCD.

Sausage Alfredo Pasta  INGREDIENTS  1 box red lentil pasta (I usually use  Torelant  brand rotini) 2 T olive oil 2 cloves garlic, chopped 8 oz sliced mushrooms 1/4 cup dry white wine 1 pound turkey or pork sausage, homemade or from a source that makes a legal version 1/2 to 1 cup  cashew cream  chicken stock, as needed 3 T butter 1/2 cup grated parmiggiano regiano cheese  DIRECTIONS  1. Heat the oil in a skillet over medium heat. 2. Add the mushrooms and garlic, salt and pepper, and stir until the mushrooms release their liquid. 3. Pour in the wine and simmer it until it's almost gone. 4. Add the sausage and cook until it's no longer pink. 5. Stir in the remaining ingredients and test the consistency. If it's too dry, add a little chicken stock. 6. Season with salt and pepper. 7. In a separate pot of boiling water (rolling), pour in the entire box of legal pasta and cook according to the box's directions or until satisfied with texture. 8. Pour out pasta into strainer, and rinse pasta with cold water. This is a VERY important step, as it gets rid of the starch residue on the pasta. The less starch on the SCD, the better.  Serve alfredo over pasta or mix it in. Enjoy!   

Sausage Alfredo Pasta

INGREDIENTS

1 box red lentil pasta (I usually use Torelant brand rotini)
2 T olive oil
2 cloves garlic, chopped
8 oz sliced mushrooms
1/4 cup dry white wine
1 pound turkey or pork sausage, homemade or from a source that makes a legal version
1/2 to 1 cup cashew cream
chicken stock, as needed
3 T butter
1/2 cup grated parmiggiano regiano cheese

DIRECTIONS

1. Heat the oil in a skillet over medium heat.
2. Add the mushrooms and garlic, salt and pepper, and stir until the mushrooms release their liquid.
3. Pour in the wine and simmer it until it's almost gone.
4. Add the sausage and cook until it's no longer pink.
5. Stir in the remaining ingredients and test the consistency. If it's too dry, add a little chicken stock.
6. Season with salt and pepper.
7. In a separate pot of boiling water (rolling), pour in the entire box of legal pasta and cook according to the box's directions or until satisfied with texture.
8. Pour out pasta into strainer, and rinse pasta with cold water. This is a VERY important step, as it gets rid of the starch residue on the pasta. The less starch on the SCD, the better.

Serve alfredo over pasta or mix it in. Enjoy!

 

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