histaminarm
Creamy zucchini and carrot pasta
Low-histamine pasta sauces aren't always easy to make. Especially if you don't have HistaFood organic vegetable sauce on hand, you can cook this delicious recipe.
Preparation time
30 minutes
This recipe is
- Suitable for a low-histamine diet
- lactose-free
- vegan
Ingredients for 2-3 people
- 200g spelt pasta
- 2 zucchini
- 3 carrots (purple carrots are also an option)
- 1 clove of garlic (1)
- 1 small onion (1)
- Olive oil
- Salt
- 1-2 sprigs of basil
preparation
- Preheat oven to 220°C (top/bottom heat).
- Wash the zucchini, halve it and cut it into cubes.
- Wash, peel and dice the carrots.
- Peel the garlic cloves
- Peel and quarter the onion.
- Mix all the vegetables with salt and cooking olive oil.
- Line a baking tray with parchment paper and spread the vegetables on it.
- Bake vegetables for 30 minutes
- Meanwhile, cook the pasta according to the package instructions.
- Remove the vegetables from the oven and purée them with approximately 150ml of pasta water.
- Drain the pasta and serve with the sauce and some fresh basil.
Our HistaFood tip
Cook a little extra sauce and freeze the rest in a freezer-safe container. That way you always have ready-made sauce at home.
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.