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Eating for IBS Recipe Classic


Hello -

Enjoy this week's classic IBS recipe!

Linguine with Creamy Wild Mushroom, Spinach, and Sherry Sauce

This pasta is elegantly rich and hearty for a satisfying winter meal. If you thought you could never enjoy a luscious cream sauce again this recipe will prove you deliciously wrong!

What are the steps I took to make this recipe IBS friendly? Let's see...

Just substitute unsweetened rice milk (or soy, or oat) for the traditional dairy cream.

Notice the insoluble fiber veggies? They are carefully incorporated following the IBS guidelines. Shredding and cooking the spinach helps break down the insoluble fiber before you even eat it, making it much easier on your gut. Finely dicing and cooking the onions breaks down the insoluble fiber and also off gases the sulfur, making things much more tolerable.

Cooking with alcohol, like the Sherry, is a wonderful way to get flavor without risk, as the alcohol - a GI irritant - will burn off, leaving just the taste behind.

Gone gluten free? Substitute rice noodles for the linguine and 1-2 tablespoons cornstarch for the flour.

Final step? Enjoy your dinner! And if you make this, post your own picture or video results to our private Facebook Group to share!

Makes 4-6 Servings

12 oz. dried linguine
2 tablespoons olive oil
1 medium onion, finely diced
4 cups mixed wild mushrooms, thinly sliced
3 tablespons all purpose or pastry flour
1 tablespoon Tummy Fiber Acacia
1 1/3 cups plain rice milk
1 teaspoon whole grain Dijon mustard
1 teaspoon marjoram
1 cup packed shredded spinach leaves, stems discarded
1/2 cup Sherry or white wine
salt and pepper to taste

fresh crusty French bread for serving

Cook the linguine in boiling water until almost tender, reserve 1/2 cup cooking water, drain linguine, and set aside.

Heat olive oil in a large non-stick frying pan and saute the onion until very soft and golden. Add the mushrooms and cook until the liquid they release has mostly evaporated and the mushrooms are tender. Sift the flour and Tummy Fiber into the pan and stir thoroughly. Slowly add the rice milk, stirring constantly, and heat until the sauce just boils and has thickened. Lower heat, add remaining ingredients, and simmer until spinach is thoroughly cooked and incorporated into sauce. Add the cooked pasta to the pan, stir well to combine, adding reserved pasta cooking water if necessary, and cook till pasta is just tender. Serve immediately with French bread.

You are not alone!

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.

To taming your tummy,
Heather

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS

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