histaminarm
Creamy pumpkin pasta
You absolutely have to try this super creamy pumpkin pasta. It's especially quick to prepare as trendy scissor noodles and incredibly delicious!
Preparation time
25 minutes
This recipe is
- Suitable for a low-histamine diet
- lactose-free
- vegan
Ingredients for 2 people
For the pasta:
- 160g spelt flour
- 80g water
- 2 tsp turmeric
- ½ tsp salt
For the sauce:
- ½ kg Hokkaido pumpkin
- 1 bell pepper
- 1½ tbsp olive oil for frying
- 2 cloves of garlic (1)
- ½ bunch of parsley
- 30 g macadamia nuts
- 1 tbsp HistaFood Organic Vegetable Spread Carrot & Beetroot
- 1 tbsp almond butter
- Salt
- 300ml water
preparation
- Remove the seeds from Hokkaido pumpkin and bell peppers.
- Spread the vegetables and garlic cloves onto a baking sheet lined with parchment paper.
- Pour cooking olive oil over the vegetables and bake in a preheated oven at 200°C for approximately 15-20 minutes.
- Remove from the oven and purée together with the HistaFood organic vegetable spread , finely chopped parsley, salt, water and Maldemus.
- Knead a firm dough from spelt flour, water, turmeric and salt.
- Flatten the dough slightly and cut small pieces into boiling water using scissors.
- Let the noodles soak in the water until they rise to the surface.
- Mix the pasta with the sauce and serve with roasted macadamia nuts and parsley.
Our HistaFood tip
You can also stir feta cheese into the pumpkin cream. If there's any leftover sauce, you can either freeze it and another time mix it with water to make a quick soup. Just add a little HistaFood organic vegetable broth when you bring it to a boil.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.