Butternut pumpkin pasta bake

Serves 2

Low Histamine


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.

Gluten free?

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'

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