Low Fodmap Pesto Pasta with Turkey

Low Fodmap Pesto Pasta with Turkey (or Chicken)

This low fodmap turkey pesto pasta recipe is a great way to use up the leftover holiday turkey you have in the freezer if you’re following the low fodmap diet. You can certainly use chicken in this recipe if you have no leftover turkey on hand – completely up to you!

Feel free to improvise a bit as well. Adding some leafy greens like a little bit of spinach or kale in this recipe would be delicious. Or maybe throw in some sliced red bell pepper or cherry tomatoes for color. As long as it’s low fodmap, go for it!

Low-Fodmap Pesto

If you think pesto sauce is off limits when following the low-fodmap diet – don’t worry. I’ve included a link for my SUPER fast and easy low fodmap basil pesto recipe. All you need is a food processor or blender and about 15 minutes – if that. 

Homemade basil pesto for low fodmap pesto pasta with turkey or chicken

Without much time at all, you’ll have homemade pesto at your ready. And believe me, it is FAR superior to anything you find on a shelf. 

However, if you prefer and can find low fodmap store-bought pesto, you can certainly use that instead. It is hard to find store-bought pesto, however, that does not have garlic in it. But if you’re not sensitive to garlic and want to use regular pesto… go for it!  

Low Fodmap Fresh Basil Pesto Recipe here!

Low Fodmap Pasta

I used gluten-free, brown rice pasta for this recipe. Fettuccine would be lovely as well. You can use whatever pasta cut you prefer!

While gluten is not a fodmap, it is found in high fodmap grains (wheat, rye and barley). So pastas that are gluten free are often fodmap friendly. 

Many are made from corn, quinoa or rice flours – these are low fodmap options. Be cautious, however, with gluten-free pasta that’s made from beans and lentils like chick pea pasta or red lentil pasta. 

Dried pasta for low fodmap pesto pasta with turkey or chicken

Some of these options are low fodmap in smaller portions, but you are much more limited with this and will need to be careful with how much you are eating. The Monash University Fodmap app can be helpful in these situations to ensure that you stay within the low fodmap portion sizes. 

Truffle Oil

“Wait a second, truffle oil?!” you say? Ok, so I did not officially call for it in this recipe. But it is an amazing garnish if you happen to have any! And yes, it is low fodmap. 

I was gifted this tiny bottle of truffle oil straight from Italy and it’s just too good not to share. If there’s one ingredient that makes me go weak in the knees, this is it. I savor it but just a tiny drizzle on top of your pasta packs a huge flavor punch! 


Now most mushrooms are high fodmap. However, since fodmaps are water soluble, canned and drained button mushrooms are low fodmap in servings of 6 slices or less according to Monash University. 

The other exception to this is fresh oyster mushrooms if you can get your hands on some. If you’re a forager, you are likely familiar with oyster mushrooms as they grow wild in many parts of the United States. If not, you may be able to find them at a farmers market or specialty store. 

Without further ado, let’s cook!

Low Fodmap Pesto Pasta with Turkey

Low Fodmap Pesto Pasta with Turkey (or Chicken)

Use up leftover holiday turkey with this low fodmap pesto pasta recipe. Substitute chicken if you wish. This recipe has the perfect creamy pesto sauce with an attached recipe for homemade basil pesto. So delicious!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 8


  • 16 oz low fodmap pasta
  • 1 cup cooked and chopped or shredded turkey you can use chicken here if you prefer
  • cup cup pasta water, reserved
  • ¼ – ½ cup low fodmap basil pesto  I'm a huge fan of pesto and tend to use 1/2 cup but it just depends on your preferences
  • ¼ cup lactose free whole milk or cream
  • ¼ teaspoon salt plus more to taste
  • 1 cup mushrooms either canned and drained mushrooms or oyster mushrooms
  • Parmesan cheese for garnish optional


  • In a large stock pot, cook pasta according to package instructions, preferably al dente. I usually throw some extra salt in the water to enhance the flavor of the pasta.
  • When pasta is done, reserve the 1/4 cup pasta water and drain pasta.
  • In the same stock pot you cooked the pasta in, add the reserved pasta water, pesto, milk or cream and salt.
  • Mix sauce well and add turkey or chicken.
  • Add pasta back to pot and mix well to combine ingredients.
  • Serve hot and sprinkle with parmesan cheese if you wish (or drizzle with truffle oil if you want to get fancy).
  • Enjoy!

Related Post: Best Low Fodmap Turkey Wild Rice Soup with Leftover Turkey