Baked Burrata Pasta

This low-histamine baked burrata pasta is simply heavenly and creamy!
Who wants one, who hasn't had one yet?!

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

30 minutes

Ingredients for 2 servings

• 250g rice spaghetti
• 8-10 mini pointed peppers
• 1 zucchini
• 2 cloves of garlic (1)
• 1 Burrata or 2 small (Burratina)
• 4 tbsp olive oil for cooking
• 1 handful of basil leaves
• 1 tsp Italian herbs
• HistaFood Organic Herb Salt

preparation

• Cook rice spaghetti in plenty of salted water until al dente.
• Wash and cut the bell peppers and zucchini.
• Finely chop the garlic cloves (1) and mix with olive oil for frying, organic herb salt and Italian herbs.
• In a casserole dish, mix zucchini and bell peppers with the garlic oil and bake at 200 degrees Celsius (top/bottom heat) for about 20 minutes.
• Remove the casserole dish from the oven and stir the burratina directly in the hot casserole dish until it melts.
• Add cooked spaghetti and basil leaves and serve.

Our HistaFood tip

Carrots, broccoli or cauliflower are also suitable vegetables for a low histamine level.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.