Pink Pasta

Pink pasta not only looks super colorful, it also tastes delicious!  

This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

30 minutes  

Ingredients for 1-2 people  

• 250g gluten-free pasta , e.g., made from rice or sweet potatoes
• 1 clove of garlic (1)  
• 2 beetroot bulbs (cooked and vacuum-packed)  
• 200g vegan feta cheese (1)  

• 1 tbsp acerola juice  
• 2 tbsp olive oil  
• HistaFood Organic Herb Salt  
• 50 g pine nuts (1)  
• Some fresh parsley and spring onion (1)  

preparation  

• Cook pasta in salted water according to package instructions.  
• Peel the garlic clove and place it in a blender with the beetroot, vegan feta cheese, acerola juice, olive oil, a little HistaFood organic herb salt and 1-2 ladles of pasta water, then blend until smooth.  
• Drain the pasta and mix it with the sauce.  

• Toast pine nuts in a coated pan.  
• Wash and finely chop the parsley and spring onion.  
• Serve pasta with pine nuts, parsley and spring onions.  

Our HistaFood tip  

You can crumble some vegan feta cheese (1) over the pasta. 

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.