Linguine with Creamy Mushroom, Spinach, & Sherry Sauce

This pasta is elegantly rich yet hearty. If you thought you could never enjoy a luscious cream sauce again this recipe will prove you deliciously wrong. What makes this recipe IBS safe?

Subbing soy or rice milk eliminates the traditional dairy and drops the fat content. The high soluble fiber foundation from the linguine and French bread allows for the healthy addition of insoluble fiber from whole wheat pastry flour (if you wish), finely chopped onions, and spinach - without the risk!

Cooking with sherry gives you all of the boozy flavor but the heat will evaporate the alcohol itself, making this a tasty trick for GI friendly flavor.

Makes 6 Servings

16 oz. dried linguine
4 Tablespoons olive oil
2 medium onions, diced
8 Cups mixed wild mushrooms, cleaned, and chopped
6 Tablespoons whole wheat or regular pastry flour
1 Tablespoon Tummy Fiber Acacia
2 2/3 Cups unsweetened soy or rice milk
2 Teaspoons whole grain mustard
2 Teaspoons dried marjoram
1 Cup cream sherry

1 Cup packed spinach leaves, washed, stems removed, finely shredded salt and pepper to taste Fresh crusty French bread for serving Cook the linguine in boiling salted water until tender, and drain, reserving 1/2 Cup cooking water. Heat oil in a large deep skillet and saute the onion until soft. Add the mushrooms and cook until they soften and their liquid starts to evaporate. Sift the flour and Tummy Fiber into the pan, then gradually add the milk, stirring constantly until thickened and boiling. Lower heat and simmer, and add spinach, mustard, marjoram, and sherry. Cook over low heat until spinach wilts and is incorporated into sauce. Add the cooked linguine to the sauce in the skillet, and toss well to coat, adding reserved pasta cooking water if sauce is too thick. Add salt and pepper to taste. Serve immediately with crusty French bread. All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.) All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.