Low FODMAP Creamy Pumpkin, Spinach & Chicken Quinoa Pasta

- By Thea

Ingredients (Serves 4)

250 g quinoa penne pasta

2 tbl olive oil

2 cups pumpkin, chopped

500 g chicken breast cut into small cubes

Juice of 1 lemon

1 cup basil leaves, chopped

2 cups spinach leaves

100 ml coconut milk

Small handful per person of parmesan cheese

Sea salt & pepper



Prepare pasta according to package instructions.

While the pasta is cooking, in a medium sized pan on high heat place the olive oil, chopped pumpkin, chicken breast, lemon and basil.

Stir until chicken and pumpkin are cooked through. *The chicken should start getting golden brown and the pumpkin should start falling apart.

Add the spinach and coconut milk and stir it through until wilted.

Add salt and pepper to taste. Mix through and remove pan from heat.

Add drained pasta into the pumpkin and chicken mixture and stir well.

Serve with a sprinkle of parmesan cheese and serve into bowls.

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