Low Histamine Red Pepper & Garlic Pasta

Name: Low Histamine Red Pepper & Garlic Pasta
Cook time: 30
Ingredients: 2 null Red Bell Peppers; 2 large Garlic Cloves; 1/2 large Yellow Onion; 2 Tbsp Extra-Virgin Olive Oil; 1 tsp Sea Salt; 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

Recipe by Megan Horsley

Ingredients

Cook Time

30m

Prep Time

10m

Ingredients

Serves 03

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.

Instructions

1
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
2
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.
3
Meanwhile, cook the quinoa pasta according to package directions in salted water. Drain.
4
Add the roasted vegetables, Italian seasoning and coconut milk to a blender and blend well until just smooth. Adjust seasoning to taste.
5
Add the sauce to the pasta and toss well to coat. Garnish with the parsley and service. Enjoy!

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