Low Histamine Red Pepper & Garlic Pasta
Recipe by Megan Horsley
Ingredients
10
Time
30m
Serves
3
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
2
Red Bell Peppers
2large
Garlic Cloves
1/2large
Yellow Onion
2Tbsp
Extra-Virgin Olive Oil
1tsp
Sea Salt
1/4tsp
Freshly Ground Black Pepper
2tsp
Italian Seasoning
2cups
Rice Pasta
1/2cup
Full-Fat Coconut Milk
2Tbsp
Fresh Parsley
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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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
