So prior to starting the SCD, my favorite comfort food was one box of Herb and Butter flavored Pasta Roni mixed with a box of Parmesan Pasta Roni. It had been my go to since I was a kid! Obviously, after starting the SCD, almost everything in that meal (if you can call it that) was off limits. Recently, though, my wonderful husband made me zucchini pasta with a herb cream sauce that could be an excellent replacement! The recipe for the sauce came from my new favorite cookbook, Healing Foods: Cooking for Celiacs, Colitis, Crohn's and IBS.
The first step is to make Creme Fresh: Heat 2 1/2 cups of heavy cream to 180 degrees Fahrenheit (don't let it boil), then let it cool to room temperature. Combine with 1/2 cup of natural yogurt. If you have a yogurt maker, now is the time to use it. If not, you can put it in a dark place on a heating pad. Let it heat for 24 hours, then refrigerate for 8 hours before using.
To make Herb Cream Sauce:
Melt 1/3 cup butter in a small skillet over medium heat. Add 1 clove on minced garlic, 1 tablespoon of finely chopped basil, 1 tablespoon of finely chopped tarragon, 1 tablespoon of finely chopped fresh parseley, and 4 tablespoons of finely chopped sage leaves. After sauteeing for one minute, add 1 cup of Creme Fresh, and 1/4 cup of parmesan cheese. Stir and cook until paremsan has melted, and saute on low until all ingredients have combined into a creamy sauce.
Serve over zucchini pasta and enjoy!
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