One of the most annoying things about histamine intolerance is that the humble tomato tends to be high histamine. Here’s a solution - a sauce that is tomato-like, but, dare I say it, even more delicious. And not a tomato in sight. Served on gluten-free pasta. As usual, feel free to swap out the 🤔 ingredients for something that suits you.

Low Histamine Nomato Pasta Sauce

Serves: 4 people

Total Time: 45 minutes

Prep Time: 10 minutes

Tags: nut free, soy free, gluten free, low fat

Ingredients

• 1 (110g) medium onion, finely chopped 🤔

• 2 cups (280g) squash/pumpkin, cubed ✅

• 1 medium red bell pepper cubed ✅

• 4-5 (172g) baby corn, quartered ✅

• 1 medium (113g) sweet potato, cubed ✅

• 1 small (120g) turnip, cubed 🤔

• 1 small (115g) beetroot, cubed ✅

• 2-3 (122-183g) red carrots, cubed ✅

• 2 tsp (10g) olive oil ✅

• 1 tsp (6g) salt ✅

• 1 tsp (1.3g) Italian seasoning (mixed herbs of choice) ✅

• 2-3 cups (480-720ml) water ✅

• 8-10oz gluten-free pasta with clean ingredients ✅

Garnish

• Onion flakes 🤔

Directions

1. Cook the pasta in water according to packet instructions. Drain and rinse with cold water and set aside.

2. Peel the sweet potato, squash and turnip and cube the, Chop the onions and other vegetables.

3. Add vegetables to a steamer basket and steam for 15 minutes. Else cook the vegetables directly on the stovetop.

4. Heat ghee or olive oil in a large saucepan or soup pot on medium. Sauté onion for 2-3 minutes. Add vegetables (if not steaming) and sauté on medium heat for 5 minutes.

5. Add 2-3 cups of water and bring to a boil. Add salt and Italian seasoning or herbs you prefer and simmer the pasta sauce for 15 minutes.

6. Remove from heat and cool. Blend to a smooth paste and return to the pan. Simmer on low for 10 minutes. Taste and add seasoning as required.

7. Mix the pasta with sauce and divide into required servings. Top with onion flakes if you like.

8. Store leftovers separately in the freezer.

Nutritional Values Per Serving

Calories: 281kcal

Carbohydrates: 52.6g

Dietary Fiber: 6.2g

Protein: 9.2g

Fat: 4.1g