Low FODMAP Saucy Sage-Butter Rice Noodles
Butter-sauced noodles with crispy sage and a hit of lemon — this is the kind of weeknight dinner that feels indulgent without any of the digestive stress that usually comes with a rich pasta dish. The sauce gets its deep, nutty backbone from properly browned butter, and garlic-infused oil (oil only, no solids) delivers that savory garlic flavor without the FODMAPs that make traditional garlic such a problem. Flat rice noodles stand in beautifully for wheat-based pasta, soaking up every drop of that glossy, lemon-bright sauce. A splash of reserved starchy cooking water is the secret to getting the sauce to cling perfectly rather than pool at the bottom of the bowl. Crispy sage leaves on top add a satisfying crunch and an herby, almost earthy note that makes the whole dish feel restaurant-worthy. Finely grated Parmesan — an aged hard cheese that's well within safe thresholds — pulls everything together with a salty, umami finish. This one serves four and comes together in the time it takes to boil noodles, making it an easy answer for nights when you want something genuinely delicious without overthinking every ingredient.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (flat, fettuccine-width)
- 1 tsp salt, plus more for the pasta water
For the sauce
- 4 tbsp unsalted butter
- 2 tbsp garlic-infused oil
- 16 fresh sage leaves
- ¼ tsp red pepper flakes
- ½ tsp black pepper, freshly ground
- ½ cup reserved pasta cooking water
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 oz parmesan, finely grated (about ⅓ cup)
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
- extra parmesan, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew, typically 4–6 minutes. Before draining, ladle out at least 1/2 cup of the starchy cooking water and set it aside. Drain the noodles in a colander.
- 2
While the noodles cook, heat the garlic-infused oil and butter together in a 12-inch skillet over medium heat until the butter is melted and beginning to foam.
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