Fructose Free Greek Pastitsio with Turmeric Béchamel
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb whole wheat penne
- 1 tbsp extra virgin olive oil
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
For the meat sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground lamb
- 1 can (14 oz) crushed tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp dried oregano
- salt and pepper, to taste
For the béchamel
- 4 tbsp extra virgin olive oil
- ¼ cup whole wheat flour
- 2 ½ cups whole milk
- 1 tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp salt
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the whole wheat penne for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Drain, toss with 1 tbsp olive oil, and set aside to cool for 5 minutes.
- 2
Once the pasta has cooled slightly, stir in the 2 beaten eggs and 1/4 cup Parmesan until the pasta is evenly coated. Set aside.
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