Low FODMAP mushroom linguini with fresh parsley - Feature Image
Low FODMAP Mushroom Linguini
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Looking for some serious weeknight comfort food? This low FODMAP mushroom linguini is in it to win it!

Course: Dinner
Cuisine: American, Italian
Servings: 4 people
Author: The FODMAP Formula
What You Need
  • 8 oz low FODMAP linguini
  • 4 tsp unsalted butter
  • 8 cloves garlic (smashed)
  • 1 cup oyster mushrooms (sliced)
  • 1 tsp fresh thyme (chopped)
  • 1 cup parmesan cheese (shredded)
  • 0.33 cup low FODMAP whipping cream
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 0.5 tsp freshly ground pepper
  • 2 tbsp fresh parsley (chopped)
What You Do
  1. Cook your pasta according to the instructions. Reserve 1/3 cup of the pasta water. Then drain the pot and set the pasta aside.

  2. While your pasta is cooking, melt your butter in a large frying pan over medium-high heat. Add the garlic and cook for 3-4 minutes, then strain out the garlic pieces and return the butter to the pan. Add the mushrooms and thyme. Cook until the mushrooms are golden brown (about 3 minutes).

  3. Stir in the pasta, reserved cooking liquid, parmesan cheese, cream, lemon zest, lemon juice and pepper. Stir continually until the sauce becomes thick (about 1-2 minutes). Then stir in the parsley and serve.


I find it easier to melt the butter in a small frying pan or soup pot and pour it through a sieve lined with cheesecloth directly into my warmed cooking pan.