Dr Sue Shepherd is the founder of the Low FODMAP Diet. In this episode of Kitchen Academic, Sue makes one of her low FODMAP recipes, Penne with Meatballs. This recipe uses gluten free pasta and low FODMAP ingredients. For more information on the low FODMAP diet visit http://www.fodmap.com
Dr Sue Shepherd is a senior lecturer within the Department of Dietetics and Human Nutrition at La Trobe. She is the founder of the Low FODMAP Diet, which has revolutionised the management of irritable bowel syndrome globally. She won the Douglas Piper Young Investigator of the Year Award (Gastroenterological Society of Australia) in 2006 for her FODMAP research.
She has authored 9 cookbooks for gluten free and low FODMAP diets, one of which (Gluten Free Cooking) won the “Best Health and Nutrition Cookbook in Australia” Groumand Coookbook Awards (Cordon Bleu) 2007.
The full recipe is below:
PENNE WITH MEATBALLS
1kg lean beef mince
1 cup (220g) cooked long grain rice
3/4 cup (90g) parmesan cheese, grated
1 egg, beaten
1 Tbsp garlic-infused olive oil
4 Tbsp fresh basil, chopped
1/2 tsp cayenne pepper
salt, freshly ground black pepper to taste
2 packets (700ml/g) Sue Shepherd Red Wine and Italian Herb Pasta Sauce
1/4 cup fresh basil, chopped, extra
500g gluten free penne pasta, cooked
additional parmesan cheese, if desired
Combine mince, cooked rice, cheese, egg, garlic infused olive oil, basil, cayenne, egg, salt and pepper in a large mixing bowl. Shape into golf-ball size balls. Cook over medium heat until browned and cooked through. Pour 2 packets (700ml/g) Sue Shepherd Red Wine and Italian Herb Pasta Sauce over meatballs, add extra basil. Cook, simmering for 2 to 3 minutes. Serve over cooked pasta, top with parmesan cheese if desired.
Serves 4
Video Rating: 4 / 5
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