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Low FODMAP Creamy Italian Turkey Penne

Low FODMAP | Recipe


  • 2 cups dry rice penne pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 oz. fresh button mushrooms, sliced
  • 20 oz. Italian-seasoned ground turkey
  • 2/3 cup dry white wine (I used Pinot Grigio)
  • 1 cup heavy cream
  • 1/4 teaspoon fresh ground black pepper
  • 6 Tablespoons chopped Italian parsley, divided
  • 1 cup freshly grated Parmesan cheese, divided


  1. Prepare pasta according to package directions.
  2. Meanwhile, melt butter with oil in a large skillet over medium-high heat. Add garlic and mushrooms and sauté until tender, about 7 minutes. Add ground turkey and sauté until cooked through, breaking up with back of spoon, about 7 minutes. Add wine to skillet and boil until almost all liquid evaporates, 4 to 5 minutes. Reduce heat and add heavy cream and simmer until slightly thickened, about 5 minutes. Stir in the pepper, 4 tablespoons of the parsley, and 3/4 cup of the cheese.
  3. Dish out onto plates and sprinkle with remaining parsley and cheese.
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