This recipe is not complicated but while preparing everything it can get a bit messy, meaning you're going to have quite a few pots and pans to clean up afterwards.

I also thought spinach was on my list of low histamine foods having a score of 0 or 1 but I just double checked and it has a 2...anyways, now it's all done and I'm not going to throw it away just because of this. I'm going to eat knowing that it's not completely low histamine, but 90% of it.

So, what you need for this recipe.

Ingredients

500 grams gluten free pasta of your choice - I used a maize and rice version
200 ml dairy free cooking cream (I used rice cream)
1 onion
1 green pepper
200 gr frozen spinach (you can leave it out if you are histamine intolerant)
200 gr frozen peas
2-3 garlic cloves
2-3 tbsp olive oil
salt, pepper
aromatic herbs of your choice

How to do this:

1. Boil the pasta in salted water according to the instructions.

2. Peel, wash and chop the onion and the green pepper. Heat the olive oil in a non-stick pan and stir fry the onion and the pepper for 2-3 minutes.

3. Bring to boil about 1L of water in a separate pot. Add some salt. Boil the frozen spinach for two minutes then put it in cold water and leave it in a strainer. Do the same with the frozen peas.

4. Add the chopped garlic and the cream to the onion and pepper pan and stir gently for 1 minute. Then blend this mixture in a blender or using a vertical blender until you get a creamy sauce.

5. Put the sauce back in the pan. Add the spinach & peas & the drained cooked pasta. Season to taste with salt and pepper and add whatever herbs you want. Let simmer for 1-2 minutes. Then serve.

Here's my portion for lunch :)

Bon appétit!

Namaste

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Hatha Yoga 200H teacher. Copywriter. Human Design Projector. My educational background is in communication and psychology. You can find me mainly on my blog at BeingRaluca where I write about communication, relationships, listening, sexuality and many more. Here on Steemit you may stay updated by following me @raluca.