Lowfat Tuscan Pasta | Pancreatitis Friendly
🍅🧄Healthy One Pot Tuscan Pasta 🧄🍅
*Only changes I made was switching garlic cloves to use minced garlic (didnt have garlic cloves on hand), I also used 100% whole grain Rotini noodles, I Used unsweetened Oatmilk instead of unsweetened almondmilk, and not using prosciutto! With Pancreatitis im not allowed any kind of deli meat!*
Recipe: Serves 8
Ingredients
3 cup reduced sodium chicken broth
3 shallots, sliced
4 oz prosciutto, chopped
olive oil spray
4 garlic cloves, minced
1 tbsp tomato paste
2 cups unsweetened almond milk
1 pint cherry tomatoes
1/2 cup sundried tomatoes, not packed in oil, dry
10 oz frozen spinach, thawed, drained
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp kosher salt
1 lb fusilli, uncooked
2 oz reduced fat cream cheese
Instructions:
-Preheat a Dutch oven or large pot over medium heat. Add olive oil spray.
-Slice the shallots and chop the prosciutto. Add the shallots and prosciutto to the pot and cook over medium heat for about 10 minutes.
-Add the tomato paste and minced garlic and cook for another minute.
-Add the chicken broth and almond milk to the pot, along with the cherry tomatoes, sundried tomatoes, and the thawed, drained spinach
-Stir to combine and bring the liquid to a boil. Once boiling, add the pasta and stir.
-Reduce the heat to medium low and cover the pot with a lid. Cook for 15 minutes or until the pasta is tender.
-Add the paprika, garlic powder, onion powder, oregano, and salt. Stir in the reduced fat cream.
-Taste for seasoning.
-Note: there will be extra liquid left in the pot. This is normal. The pasta will continue to absorb the liquid, especially if you are serving later on.
With Changing Recipe: 1cup=4gFat Without changing original recipe: 1cup=8gFat! For more nutrition facts check the original recipe
Original Recipe: https://sweetsavoryandsteph.com/healthy-one-pot-tuscan-pasta/
#tuscanpasta#sweetsavoryandsteph#lowfatrecipe #chronicpancreatitis#pamcreatitisrecipes
If you're looking for a flavorful and healthy pasta dish that fits within a pancreatitis-friendly diet, this Lowfat Tuscan Pasta recipe is an excellent choice. Choosing to swap typical ingredients like garlic cloves for minced garlic and using 100% whole grain rotini noodles enhances both the convenience and nutritional value. Whole grain pasta provides more fiber than its refined counterparts, which supports digestive health—a key factor for individuals managing pancreatitis. Using unsweetened oat milk instead of almond milk is another nutritious swap that can suit different dietary preferences and allergies while maintaining the creamy texture essential to Tuscan-style sauces. Oat milk offers a subtle sweetness and is often better tolerated than nut milks for some people. Omitting prosciutto or other deli meats in the recipe is critical for pancreatitis sufferers to avoid added fats and preservatives that can trigger symptoms. Instead, focusing on fresh and wholesome ingredients like shallots, cherry tomatoes, sundried tomatoes (dry-packed to reduce oil content), frozen spinach, and a mix of spices such as paprika, garlic powder, onion powder, and dried oregano adds layers of taste without compromising health. The recipe's one-pot cooking method not only saves time and reduces cleanup but also allows the pasta to absorb flavorful liquids from the broth, tomatoes, and seasonings fully. This technique helps retain moisture and infuses deep Tuscan flavors into every bite. It's also worth noting that despite some remaining liquid in the pot, this is normal and the pasta will keep soaking it in, making for a creamy and tender final dish reminiscent of traditional Tuscan cuisine but adapted thoughtfully for a lowfat, pancreatitis-sensitive diet. For those with chronic pancreatitis or anyone pursuing a lowfat, heart-healthy lifestyle, this recipe offers a balanced option that doesn't sacrifice taste. Pair it with a simple green salad or steamed vegetables to create a complete meal packed with vitamins, minerals, and fiber. Remember to always tailor recipes to your specific dietary needs and consult a healthcare professional if you have concerns about individual ingredients, especially when managing medical conditions like pancreatitis.
