Beetroot spiral pasta with mushroom and cheese cream

Say cheese! These low-histamine beetroot spirals with mushroom and cheese cream not only look delicious, but taste amazing too. Quick and easy to prepare. Ready in 10 minutes.

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free

Preparation time

10 minutes

Ingredients for 2 servings

For the red noodles

• Spelt spirals
• 250 ml beetroot juice for the color
• 650 ml water

For the mushroom and cheese cream

• 200 g mushrooms (1)
• 1 onion (1)
• 2 cloves of garlic (1)
• 6 slices of vegan melting cheese (coconut-based) (1)
• 350 ml water
• Olive oil
• Organic herb salt
• 2-3 sprigs of parsley

preparation

• Cook the noodles in the water and beetroot juice according to the instructions.
• Slice the mushrooms (1) and fry them in a pan together with a finely diced onion (1) and garlic (1).
• Meanwhile, melt the cheese in a pot with a little water.
• Mix the contents of the pan with the cheese.
• Arrange everything on a plate, season with organic herb salt and garnish with some fresh parsley.

Our HistaFood tip

Instead of button mushrooms (1), you can also use, for example, king oyster mushrooms (1). These mushrooms are generally well tolerated as well.

Our recommendations

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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.