Blue Cheese Crab and Fusilli Pasta
Servings
2Serving size
2 ounces pasta and sauceThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1 large White onions (sliced) |
| 1/4 cup White wine |
| 1/2 cup Water |
| 1/2 cup No salt added vegetable stock (or chicken stock) |
| 1/2 tsp. Lemon zest (minced) |
| 1 ounce Blue cheese |
| 3 quart Water |
| 8 ounces Carrots, raw (cut into matchstick) |
| 4 ounce Whole wheat Fusilli (or gluten-free pasta) |
| 8 ounce Crabmeat |
| 1 Tbsp. Fresh parsley (coarsely chopped) |
Instructions
As the onions begin to turn a shiny milky white color, add the white wine, water, chicken stock, salt and lemon zest.
Cook for about 15 minutes, until the onions are softened. Use a blender or stick blender and puree until smooth. Return the sauce to the pan and add the blue cheese. Reduce the heat to very low and stir until the cheese melts and the sauce is smooth.
Place the water in a large sauce pan over high heat and bring to a boil. Add the matchstick carrots and cook for about 3 minutes until slightly tender. Remove with a slotted spoon to a paper towel.
While the water is still boiling, add the pasta. Cook, stirring occasionally, for about 10 - 12 minutes until the pasta is tender.
While the pasta is cooking add the crabmeat to the sauce and reheat gently.
When the pasta is done, drain thoroughly and add to the sauce. Toss together with the carrots and parsley and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The technique of cooking the onions slowly until they are a opaque, milky white color helps to change the composition of the carbohydrate in the onion and makes it a great thickening agent for sauces. At the same time a lot of the volatile ingredients in the onions that can provoke reflux are neutralized and many who have GERD can tolerate the sauce even with the subtle onion flavor.