Serves 2
Low Histamine
Vegetarian
Gluten free friendly with modifications*
1 tbs extra virgin olive oil
½ white onion, diced
1 clove garlic, optional
2 cups of butternut pumpkin, diced in large chunks
½ cup sliced yellow capsicum
1 cup vegetable stock
½ cup coconut milk
1.25 cups pasta (gluten free if required), cooked as per packet, less 2 minutes
½ mozzarella ball
2 tsp dried sage
½ tsp sweet paprika
pinch salt
pinch pepper (optional)
1. Preheat your oven to 180°C.
2. Using a large saucepan, lightly heat oil and sauté the onion until softened.
3. Add garlic, paprika and sage and cook for a further 2 minutes.
4. Pop in the pumpkin, capsicum and stock and after it has come to the boil, reduce to a simmer.
5. Add in the coconut milk and cook for a further 15 minutes.
6. Place all the contents of the saucepan into a blender along with some salt and whizz briefly until you end up with a thick sauce, adding extra water if needed.
7. Spread a third of the pumpkin mixture of the base of a baking dish and top with the drained pasta.
8. Pour over the rest of the pumpkin and then top with small, torn pieces of mozzarella.
9. Add a few grinds of pepper if using and pop in the oven, covered, for 15 minutes.
10. Uncover and bake for a further 12 minutes until cheese is all nice and bubbly and then serve.
Opt for a gluten free pasta.
*Also assuming ingredient packet labels have been checked and are gluten free.
Recipe adapted from 'through the fibro fog'
