Caramelized Onion and Bell Pepper Fusilli (low histamine)

🧄This is a delicious, quick, and easy weekday (or anytime) meal! Caramelized red onion, colorful bells, fresh garlic, and olive oil make this sauce. This veggie trio is seasoned with sea salt, garlic powder, coconut sugar, and fresh oregano and basil. It’s seriously delightful.😉

🍝I went with @jovialfoods brown rice fusilli, and tossed it in olive oil, and seasoned it with sea salt and crushed pink peppercorns.

😉Be generous with the sauce when serving. It packs so much flavor! Top with more crushed pink peppercorns.

That’s it! 

INGREDIENTS

3 colorful bell peppers, sliced, membranes and seeds removed 

2 garlic cloves, minced 

1 red onion, finely sliced 

Extra virgin olive oil

Sea salt,to taste 

1 tsp garlic powder, to taste 

1-2 tsp coconut sugar 

Vegan butter

Pasta (pick a legume pasta for an extra protein boost)

MAKE IT

1. Cook pasta per instructions on the box (9 minutes, al dente). Drain water, and toss in vegan butter, then olive oil. Season with sea salt and crushed pink peppercorns.

2. In a pan, on medium heat, saute onions for a few minutes. Add bell peppers, garlic cloves, sea salt, garlic powder, and coconut sugar. Mix and cover for about 10 minutes. Taste, and adjust seasoning if needed. Cook for 5-10 more minutes on lowish heat, or until caramelized to taste. 

3. Serve sauce over pasta, and top with crushed peppercorns.

**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**