Pasta Recipes for Stomach Ulcer

Pasta Recipes for Stomach Ulcer

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When it comes to stomach ulcers, finding a diet that will reduce acid reflux, heal the stomach, and prevent ulcer symptoms from escalating is crucial. We all love spaghetti or pasta, whether we have Ulcers or not. Ulcer patients can eat whole grain and other healthy varieties of pasta, as well as other starchy foods. Some components that are softer on the stomach can be put into the pasta while nursing a peptic ulcer patient. Milk and dairy products, such as low-fat and non-fat yogurt, as well as cheese varieties including cottage and goat cheese, are included.

pasta recipes for stomach ulcer

Top 10 Pasta Recipes for Stomach Ulcer

1. Corn, Garlic and Broccoli Pesto Penne

This isn’t your average pesto pasta; it’s colorful, filling, and topped with a fragrant garlic and chili sizzle. Simply whiz broccoli, herbs, and hazelnuts in a food processor to generate a silky sauce that can immediately transform any nutritious pasta dinner your ulcer-affected stomach can tolerate.

Serves 2 | 5 minutes to prepare and 15 minutes to cook

Ingredients

  • 150g whole-wheat penne
  • 1/2 cup of boiled corn cornels
  • 200g broccoli florets
  • 30g pack basil
  • 15g flat-leaf parsley
  • 20g roasted chopped hazelnuts
  • 3 tsp olive oil
  • Feta Cheese or Cottage cheese
  • 2 garlic cloves, thinly sliced
  • Small red chili, sliced into thin rounds

Technique

  • Cook the pasta according to the package directions in a pot of boiling water. Blanche the broccoli for 3 minutes in a separate pan of simmering water, then strain and rinse under cool water.
  • Pass the broccoli, basil, parsley, almonds, and 1 teaspoon oil in a food processor until finely chopped. To loosen the pesto, pulse in the cheese and 4-5 tablespoons of pasta cooking water. Season with salt and pepper to taste.
  • Drain the pasta and return it to the pan when it’s done. Toss in the broccoli pesto and toss to coat the pasta.
  • In a separate pan, preheat the remaining oil, then add the garlic and corn cornels and sauté for 1 minute over high heat, until softened and gently browned.
  • Share the spaghetti among two serving dishes and top with the garlic and a little chili flakes. If desired, top with a few bits of cottage cheese, which is beneficial for ulcers.

2. Corn and Broccoli Pasta Recipe

The combination of vitamin-rich broccoli, vibrant spices, and fusilli chickpea pasta in this convenient and simple meal is a winning combination. For a loved one suffering from ulcers, this broccoli spaghetti is the perfect comfort food.

Serves 2 | 10 minutes to prepare and 25 minutes to cook

Ingredients

  • 1 broccoli head, trimmed and cut into florets
  • 1 cup of boiled corn cornels
  • 150g fusilli chickpea pasta
  • 2 garlic cloves, crushed
  • ½ tsp chili flakes
  • 2 tbsp sour cream
  • 1 tbsp extra-virgin olive oil
  • 50g feta cheese

Technique

  • Raise a big pot of salted water to a boil, then add the broccoli to it. Braise for 10 minutes before transferring to a large mixing basin with a slanted spoon.
  • In the same water, cook the pasta according to the package directions. While the pasta cooks, puree the broccoli with a fork or rolling pin, then add the garlic, corn cornels chili, sour cream, and salt and pepper to taste. fermented dairy products including curd, cheese, and sour cream have proven to be connected with improved gut health and a lower incidence of stomach ulcers.
  • Once the pasta is done, drain it thoroughly and stir in a tablespoon of extra virgin olive oil. Stir promptly with feta crumbles on top of the spaghetti.

3. Whole-wheat spaghetti with leek, mushroom, and Cottage cheese

Mushroom kinds of pasta are often heavy with cream, but this one blends fat-free ricotta cheese and starchy pasta water to create a similarly luxurious, saucy mood with less fat, making it excellent for ulcer sufferers. In addition, leeks inhibit the manufacture of inflammatory molecules, decreasing overall inflammation. As a consequence, leeks function as anti-ulcer remedies, assisting in the rehabilitation of stomach ulcers.

Serves 4 | 10 minutes to prepare and 35 minutes to cook

Ingredients

  • 4 sprigs of fresh rosemary
  • olive oil
  • 2 medium leeks
  • 4 cloves of garlic
  • 300g whole-wheat spaghetti
  • 40g fat-free ricotta cheese
  • 1/2 lemon
  • 200g closed-cup mushrooms
  • extra virgin olive oil

Technique

  • Half of the rosemary leaves are picked and placed in a large nonstick frying pan with 1 tablespoon of olive oil over medium heat.
  • Trim, rinse, and split the leeks before slicing thinly. Garlic should be peeled and thinly sliced. Season with a pinch of sea salt and black pepper after adding the leeks and garlic. Add a touch of water, whisk well, then cover and set aside for 30 minutes, or until mushy and fragrant, stirring regularly and adding a little extra water if necessary.
  • Cook the pasta according to the package directions in a large pot of boiling salted water.
  • Afterward, finely grate the lemon skin and break down the ricotta cheese with a spoon. Chop the mushrooms thinly and add them to the leek combination. Blend half of the ingredients for a cream-based consistency.
  • When the pasta is done, use tongs to pull it immediately into the frying pan, leaving some starchy cooking water behind. Throw everything together, then turn off the heat, pour in some lemon juice, stir in some ricotta, adjust the salt, and moisten with a dash of simmering water if necessary.
  • If preferred, conclude with a dab of extra virgin olive oil.

4. Spaghetti with Courgetti and Goat cheese

Courgetti and spaghetti dish is perfect for a quick and easy meal that is also delicious. A tasty dinner is created by combining creamy goat’s cheese, juicy red onions, and fragrant garlic. Courgetti has significantly high hydration contents and low-calorie count, making it an excellent choice for dieters. Having courgetti can potentially help prevent ulcers, IBS, and colon cancer.

Serves 2 | 5 minutes to prepare and 25 minutes to cook

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 2 garlic cloves, crushed
  • 150g Red Lentil pasta
  • ¼ tsp dried crushed chilies
  • 250g pack Courgetti spaghetti
  • 50g British soft goat’s cheese, crumbled or shaved

Technique

  • In a small saucepan, preheat the olive oil over low heat. Cover and simmer for 20 minutes, turning periodically to keep the red onions from sticking to the bottom of the pan. After 7 minutes, add sliced garlic cloves.
  • In the meantime, bring a big pot of salted water to a boil. Cook for 9-10 minutes, or until the red lentil spaghetti is cooked to perfection. Add the spaghetti to the pan and lid, reserving 2-3 tablespoons of the braising liquid.
  • Toss the onions with chilies, sugar, and vinegar and cook for 1 minute. Cap and withdraw the Courgetti pasta from the stove. Leave the Courgetti to cook for a few seconds until it has become limp.
  • Combine the onions and courgetti spaghetti mixture with the leftover boiling water, 50 percent of the goat’s cheese, and spices in a large mixing bowl. Stir everything together. Dish the spaghetti in bowls with the leftover goat’s cheese strewn on top.

5. Chicken with Charred artichoke and Goat cheese Pasta

One can’t go wrong with delicious pasta made with fresh ingredients. For a genuine taste, only whole wheat Tesco pasta is manufactured in Italy by just three families, giving it the ideal ingredient to convey the refreshing flavors of said lemon, chili, pea, and artichoke pasta entrée. Artichokes increase the formation of mucus in the stomach, which protects the membrane lining and aids in the healthy functionality of the digestive system.

Serves 2 | 10 minutes to prepare and 15 minutes to cook

Ingredients

  • 150g spaghetti
  • 1 Cup of shredded chicken
  • 2 Boiled eggs
  • 150g artichoke antipasti (in oil)
  • 2 tbsp olive oil
  • 3 garlic cloves, finely grated
  • 1 mild red chili, sliced (with seeds)
  • 50g frozen peas, thawed
  • 1 lemon, zested and juiced
  • 2 thyme sprigs, leaves picked
  • handful parsley, chopped
  • 75g soft goat’s cheese, cut into small pieces
  • handful basil leaves

Technique

  • Prepare the pasta per the package directions in a large pot of boiling water.
  • Rinse the artichokes thoroughly and   Sauté the artichokes till caramelized on both sides in a crepe pan or frying pan that has been heated to high temperatures.
  • Then, in a big frying pan, preheat the oil.  add garlic and Stir, turning constantly to keep the garlic from browning, for about 2 minutes over low heat.
  • Cook for 3 minutes after adding the artichokes, shredded chicken, peas, lemon zest, and thyme leaves.
  • Strain the pasta thoroughly, saving 2 tablespoons of the braising liquid, and combine with the artichoke sauce. At a touch, add a splash of lime juice to the sauce, then toss in the herbs gently. Combine the pasta with the liquid, then top with the goat’s cheese and basil.
  • Top with Boiled eggs.

6. Kale, Turkey and lemon Pasta

This flavorful pasta meal comes together quickly and easily. It’s a perfect weeknight supper, thanks to the healthful kale, lemon, and turkey breast, as well as the luxurious crème fraîche sauce. If you want it hot, include several chili flakes alongside the garlic and turkey in this nutritious pasta dish. Ulcers can be prevented by eating broccoli, Brussels sprouts, cauliflower, and kale. breast of turkey Because of the reduced fat content, it also helps with ulcers.

Serves 4 | Takes 5 minutes to prepare and 20 minutes to cook

Ingredients

  • 3 tbsp olive oil
  • Two turkey breasts
  • 4 garlic cloves, finely chopped
  • Tesco Free From fusilli pasta.
  • 1 lemon, zested and ½ juiced
  • 180g curly kale
  • 300g fusilli
  • 4 tbsp sour cream or crème fraiche

Technique

  • In a deep-frying pan, heat up the olive oil, turkey, then garlic. To avoid burning the garlic, sauté it through a moderate flame and push it to the edge of the pan.
  • Following around 4 minutes, add the lemon zest and greenery. Combine all of the ingredients in a mixing bowl and top with a cap. Simmer for another ten minutes.
  • Meanwhile, prepare the pasta in a big pot of salted water as per the manufacturer’s guidelines. 
  • Withdraw from the heat after stirring in the crème fraîche (or sour cream) and a dash of lemon juice.
  • Drain the pasta and add it to the pan with the veggies. Serve with a dollop of goat cheese on top.

7. Cauliflower and Chickpea Pasta

Today for dinner, try this lusciously soothing Italian cauliflower pasta. it’s marvelously flavorful and remarkably nutritious. The perfect recipe for a quiet night in, overflowing with crunchy roasted cauliflower and velvety cheese and softly seasoned with a dash of chili flakes. Cauliflower may assist to prevent gastritis and ulcer development by inhibiting the proliferation of H. pylori.

Serves 4 | 15 minutes to prepare and 20 minutes to cook

Ingredients

  • 1 large cauliflower
  • 1 Cup of Chickpeas
  • 350g (12oz) shell chickpea pasta
  • 1 tsp dried chili flakes
  • 2 garlic cloves, crushed
  • 4 tbsp Cottage cheese chunks
  • 2 tbsp parsley, chopped

Technique

  • Set the oven to 180°C, fan 190°C, gas 8.
  • Precook the chickpeas.
  • Cut the cauliflower into tiny flowers and sprinkle with salt and pepper. Cook for 15 minutes or either till golden brown or soft.
  • Afterward, prepare a big pot of well-salted water and boil the pasta as per package directions.
  • Preheat a little oil in a big frying pan, then add the chili flakes and garlic and sauté on medium till yellow. Sauté for a few minutes after adding the cauliflower and chickpeas to increase the flame. Add Pasta water and Stir in the strained pasta thoroughly. Garnish with the cheese and parsley on top.

8. Jade Mac and Cheese

Traditional mac and cheese have offered a tasty tweak with the addition of courgette, broccoli, peas, and leek, making it the ultimate soothing meal for ulcer patients. This is a simple spaghetti dish that makes a fantastic weekday supper.

Serves 4 | 5 minutes to prepare and 35 minutes to cook

Ingredients

  • 300g frozen peas
  • 250g whole wheat macaroni pasta
  • 1 leek, trimmed and thickly sliced
  • ½ head broccoli stalks trimmed and diced into 1cm cubes, top broken into small florets
  • 1 courgetti, half coarsely grated, half chunkily diced
  • 4 tbsp pesto
  • 500g sour cream sauce
  • 2 tbsp cottage cheese

Technique

  • Heat the cooker to 190°C, pan 170°C, gas 5-6. Bring the pot to a boil. 1/2 of the peas should be placed in a silicone-coated basin with some recently heated water and put aside to thaw.
  • Alternatively, prepare a large pot of salted water and prepare the macaroni according to the package directions, incorporating the leek and broccoli for the last 2 minutes of boiling.
  • Detach the pan from the heat and add the leftover thawed peas and chopped courgetti to it. Flush after 1 minute of standing.
  • In the meantime, rinse the frozen peas and combine them with the pesto in a stirring dish. Utilizing a potato masher, puree the peas with the pesto until smooth. Drizzle the soured cream over top, then stir in the shredded courgetti.
  • Toss the macaroni mixture until the sour cream is uniformly distributed throughout the noodles. Spread the cheese on top and place it in a wide casserole dish. Cook for 20 minutes and serve.

9. Chestnut mushroom and Kale Carbonara

Carbonara is the perfect pasta dish. it’s easy, elegant, and scrumptious simultaneously. Rather than the customary pancetta or bacon, this iteration is filled with vegetables, which offer a dash of color and intense flavor with peppery kale and mushrooms. 

Serves 4 | 5-10 minutes to prepare and 25 minutes to cook

Ingredients

  • 1 tbsp olive oil
  • knob butter
  • 1 x 250g pack chestnut mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 5 sprigs thyme, leaves only
  • 300g dried whole wheat linguine or tagliatelle pasta
  • 200g kale
  • 2 eggs
  • 1 x 150ml sour cream
  • 50g cottage cheese
  • 1 x 200g pack goat cheese

Technique

  • Inside a large greased frying pan, warm the oil and butter. Season the mushrooms, after which fry for 8-12 minutes over medium temperature, reduce to a simmer, till soft and golden. Stir in the garlic and thyme for 2 minutes. Take the pan off the stove and leave it down.
  • A big pot of water should be brought to a boil. Cook the whole wheat linguine or tagliatelle to perfection, per the package directions.
  • In a large mixing bowl, cover the kale with boiling water and set aside for 5 minutes. Strain thoroughly and add into the pan with the mushrooms; salt to liking and combine gently.
  • Mix up the eggs, cream, and cheese in a container with a pinch of salt and pepper.
  • Strain the pasta after it is all cooked, saving a few teaspoons of the braising liquid. Transfer the pasta to the pan, together with the simmering liquid that was set aside. Add the velvety egg concoction and cheese to the pasta and swirl constantly for a few minutes across a gentle flame. Stir in the mushrooms and greens before serving.

10. Asparagus, Broccoli, Mushroom and Chicken Pasta

With a unique combination of pasta, Asparagus, Broccoli, and chicken, this meal is ideal for ulcer and gastritis patients. Others claim it even kills the bacteria that causes ulcers.

Serves 4 | 5 minutes to prepare and 25 minutes to cook

Ingredients

  • 12 oz Fresh and organic chicken breasts
  • 1/3 tsp dried oregano
  • 2 tbsp Virgin olive oil
  • 1 piece of Garlic clove
  • Sea salt and pepper
  • 1 tbsp Green pesto
  • 1 oz Chopped asparagus
  • 1/2 cup Shitake mushroom
  • 4 oz Gluten-free pasta
  • 2 cups Broccoli florets
  • 2 tbsp Cottage Cheese
  • Fresh basil

Technique

  • Cook the pasta according to the package directions.
  • Let a small volume of oil heat in the pan for a few seconds.
  • Throw the chicken in the pan after slicing it and seasoning it with pepper and salt.
  • Let the chicken simmer for around 10 mins in the pan.
  • Toss in the asparagus, garlic, broccoli, and mushrooms thoroughly sauté.
  • Toss in the pesto Leave the ingredients to cook for a few minutes longer.
  • Dump the pasta into the remaining ingredients and toss well until everything is completely combined.
  • Garnish with cottage cheese and basil leaves, and a pinch of black peppercorns on top.

When you have Ulcer disease, you may believe that decent meals like spaghetti and chicken are out of the question. Ulcer and gastritis, on the other hand, are not obstacles to enjoying a beautiful supper. Apart from the cuisine described, anyone may try some other ideas that can be found online. Nevertheless, make certain they include the correct elements that aren’t harmful to your wellbeing.

 
      

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