*This post contains Amazon affiliate links, which means if you use them I make a small amount at no cost to you.

What you can and cannot eat with Crohn’s disease is very personal to the individual, but out of everyone I have spoken to with the same condition as me, seem to agree that either lactose or dairy causes issues. I’ve recently been adapting some of the favourite recipes to be easier to tolerate for people with Crohn’s on this blog recently, and one thing I wanted to tackle is one of my “go-to” meals; creamy tomato pasta. If I’m having a good run, I can tolerate the Asda Creamy Tomato Pasta Sauce, but I was keen to see if I could create a dairy-free recipe, especially as it will be handy for vegans as well. One thing I will note, is that for myself, lactose is the issue rather than dairy in general, so I did have this with Parmesan (hard cheeses are naturally low in lactose), but the rest of the recipe is completely dairy-free, so it’s up to you what you serve it with.

Ingredients (serves 4)

1 x Elmlea 100% plant alternative to cream (250ml pot) 

2 x tins of chopped tomatoes

250g of Passata 

1 splash of white wine vinegar

2 tbsp garlic granules (you can use fresh garlic, for me, it personally flares me up)

A good handful of fresh basil, chopped

Salt and pepper to taste

350g of cooked pasta (I use Fusilli for this but your choice of shape)

Method

1. Add the two tins of chopped tomatoes to a large saucepan or pan on low heat (I use my trusty wok for this, of course).
2. Add the passata 
3. Add ¾ of the cream alternative
4. Add in the white wine vinegar, garlic, basil, salt, and pepper
5. Turn up to high heat until this starts to bubble
6. Reduce to medium heat and cook until the sauce reduces to your desired thickness
7. Add in the cooked and drained pasta
8. Stir in the last ¼ of the cream alternative
9. Cook for another couple of minutes to heat the just added cream alternative