Serves 2
Gluten free with modifications*
Low Histamine
Vegetarian
120g spaghetti (dry weight, gluten free if required)
2 small red capsicums, cut into large chunks
½ white onion, finely diced
1 garlic clove, crushed
½ tsp dried thyme
½ cup ricotta cheese
salt to taste
black pepper - optional
large handful fresh basil
1. Place capsicums on a tray, drizzle with olive oil and thyme and roast in a hot oven at 200°C for 30 minutes.
2. Once tender, set aside to cool. Peel if preferred.
3. Sauté the onion and garlic until soft.
4. Add the capsicum, onion, garlic, ricotta, some basil (and salt and pepper if using) to a food processor and blend until it comes together as a creamy sauce.
5. Cook spaghetti, making sure to keep 1 cup of the pasta water when draining.
6. Add cooked, drained spaghetti to the pan, stirring through the capsicum sauce.
7. Season as preferred, top with some basil and serve.
Use the reserved pasta water to add to the sauce (and reblend) if it is too thick.
Simply swap out the pasta for a gluten free version.
*Also assuming ingredient packet labels have been checked and are gluten free.
"... This tasted amazing when eaten straight away. Still great when on the cool side, but some heat and salt (and fresh basil on top) really added to this dish (with a nice crunchy green salad on the side). I needed to add about 1/2 cup of the reserved pasta water to get the sauce to a good consistency...." Michelle, DS Dietitian
Recipe adapted from throughthefibrofog.
