Pasta With Vegan Baked Bell Pepper Sauce (low histamine)

20 minutes (if the bell pepper puree is already prepared) For 2 servings Ingredients: 300g spelt pasta, 1 1/2 cups bell pepper puree (360ml), 1-2 tbsp olive oil, 1 small onion - cut into cubes (if compatible), 1 clove garlic- minced, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, Some pepper, Some fresh basil for decoration,
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Pasta With Vegan Baked Bell Pepper Sauce
(low histamine)

2. July 2017


For 2 servings

300g spelt pasta

1-2 tbsp olive oil

Or another oil that you can tolerate well

1 small onion - cut into cubes (if compatible)

If compatible

1 clove garlic- minced

If compatible

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

Some pepper

I´m not using it

Some fresh basil for decoration

Preparation time:

20 minutes (if the bell pepper puree is already prepared)





Heat the olive oil in a larger pot (do not let it get too hot!), add the onion and the garlic and cook until the onion gets translucent


Add the peppers, oregano and dried basil, boil briefly and then simmer for about 5 minutes at medium heat. Season with salt and pepper.


Heat up water and boil the pasta „al dente“ like recommended on the package


Put 1-2 tbsp of the pasta water into the sauce, drain the noodles, add them to the sauce in the pot and mix well. Serve immediately and garnish with fresh basil!



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