Low Histamine Red Pepper & Garlic Pasta

Name: Low Histamine Red Pepper & Garlic Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Ingredients: Red Bell Peppers; Garlic Cloves; Yellow Onion; Extra-Virgin Olive Oil; Sea Salt; Freshly Ground Black Pepper; Italian Seasoning; Rice Pasta; Full-Fat Coconut Milk; Fresh Parsley

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

If you’re following a low-histamine diet and are frustrated by the limited ingredients, this soothing pasta dish will hopefully bring some comfort. Creamy, slightly sweet and hearty, the combination of roasted red peppers, garlic and quinoa pasta is the perfect dish for a cozy night in.

Dinner

Gluten-Free

Ingredients

Red Bell Peppers

seeded and chopped

2 large

Garlic Cloves

peeled and trimmed

1/2 large

Yellow Onion

chopped

2 Tbsp

Extra-Virgin Olive Oil

1 tsp

Sea Salt

plus extra for pasta water

1/4 tsp

Freshly Ground Black Pepper

2 tsp

Italian Seasoning

2 cups

Rice Pasta

1/2 cup

Full-Fat Coconut Milk

2 Tbsp

Fresh Parsley

chopped

Instructions

Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.

Put the bell peppers, garlic and onion on the baking sheet. Drizzle the olive oil over everything and season with the salt and pepper. Toss well to coat and then roast for 30 to 35 minutes or until everything softens and starts to brown.

Meanwhile, cook the quinoa pasta according to package directions in salted water. Drain.

Add the roasted vegetables, Italian seasoning and coconut milk to a blender and blend well until just smooth. Adjust seasoning to taste.

Add the sauce to the pasta and toss well to coat. Garnish with the parsley and service. Enjoy!