This is a delicious recipe for a Low Histamine Red Pepper Pasta made with simple and fresh ingredients, perfect for date night or a weekday dinner! I love how easy it is to make this gluten free recipe with fresh veggies. It's a great option for me when I'm craving some type of Italian food!
I've really been working on building up my repertoire of low histamine diet recipes! Following a Low Histamine Diet temporarily has helped me feel better and thrive, despite Mast Cell Activation Syndrome. What I love about this pasta is that it has no tomatoes but still gives me all the cozy, comfort food feels of a tomato based pasta sauce.
Be sure to also try out my Low Histamine Chili, my Low Histamine Pizza and this Low Histamine Chicken Soup. I have a whole round up of my favorite Low Histamine Recipes, so check it out!
Why You'll Love This Recipe
This histamine-friendly recipe is my ideal comfort food for pasta night!
This pasta is made with minimal ingredients. Honestly, it comes together so easily!
I love how silky smooth the blender makes the sauce.
It's saucy but not too saucy; the perfect ratio of pasta to sauce, in my opinion.
It's a great solution if you're dealing with histamine issues, but you're craving pasta!
Ingredients Needed
Red peppers: Personally, I like red peppers for their color and flavor but yellow, orange and green can work, too. I love that red peppers mimic the color of regular pasta sauce too!
Onion: White or red are both great.
Garlic: Fresh garlic cloves work best in this recipe, but you can use powdered garlic in a pinch.
Olive oil: Use a good quality oil if you can, because the flavor really shines in this Low Histamine Red Pepper Pasta.
Coconut milk: I prefer a full-fat coconut milk in this sauce. It just gives a better, more creamy texture.
Broth: I used a carton of chicken stock because I am able to tolerate that, but if you can't, try out my low histamine meat stock.
Pasta: Short or long pasta shapes both work.
Find exact ingredients and quantities in the recipe card.
Step By Step Instructions
Step 1: Gather your ingredients and preheat the oven to 400F.
Step 2: Chop peppers, onion and garlic and add to a baking dish. Drizzle with oil and salt and roast for 20-25 minutes.
Step 3: While vegetables are roasting, cook the pasta according to package.
Step 4: Combine vegetables, salt, olive oil, coconut milk and broth in a high-speed blender.
Step 5: Drain the pasta, add the sauce to the pot and bring it to a light simmer. Serve and enjoy!
Storage
You can keep leftover Low Histamine Red Pepper Pasta in an airtight container for 3 days. If you are adhering to a strict low histamine diet, freeze the pasta sauce!
Variations
For a lighter version, use zoodles instead of pasta, with the same red pepper sauce.
Add in meatballs to it!
Fold through a few spoons of my Low Histamine Pesto.
How To Serve
Here's how I love to serve this easy-going Low Histamine Red Pepper Pasta:
- As an easy dinner or lunch.
- Take it to a potluck or dinner when you need to make sure there's a low histamine dish there for you. I like to do this when my friends are getting Italian food!
- With a bright and crunchy salad!
- Topped with freshly chopped herbs like basil or parsley.
Recipe FAQ
Which pasta is low in histamine?
Gluten free pastas are often lower in histamine!
Can I use red peppers from a jar?
It's better to avoid jarred or roasted red peppers for a low histamine diet. These are often aged in vinegar, which raises histamine levels.
Can I add cheese to this pasta?
Aged cheeses, such as Parmesan or cheddar, are high in histamine. If you want a creamy finish, try using a dairy free alternative, like a cashew cream made from soaked nuts, if you can tolerate that.
Related Recipes
Be sure to try these low histamine recipe ideas next:
If you make this Low Histamine Red Pepper Sauce and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Low Histamine Red Pepper Pasta
Equipment
- 1 baking sheet
- 1 pot
- 1 cutting board
- 1 knife
- 1 blender
Ingredients
- 2 red peppers
- ½ onion
- 3 cloves garlic
- Dash salt
- 1 tbsp olive oil
- ¼ cup coconut milk
- ¼ cup broth
- 1 box pasta
Instructions
- Gather your ingredients and preheat oven to 400F.
- Chop peppers, onion and garlic and add to a baking dish. Drizzle with oil and salt and roast for 20-25 minutes.
- While vegetables are roasting, cook pasta according to package.
- Combine vegetables, salt, olive oil, coconut milk and broth in a high-speed blender.
- Drain pasta, add sauce to the pot and bring to a light simmer. Serve and enjoy!
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