Pasta with pumpkin and zucchini cream sauce

Ingredients for 2 servings:

• 200 g pumpkin(s) (butternut or Hokkaido)
• 1 small zucchini
• 1 garlic clove(s)
• 1 small onion(s)
• 100 ml cream (half cream, 25% fat)
• 200 ml milk (1.5% fat)
• some olive oil
• Salt
• possibly pepper
• Instant broth (without yeast or glutamate)
• possibly nutmeg
• possibly herbs (e.g. rosemary and thyme), fresh or dried, no seasoning mix
• some cornstarch to bind, if necessary
• possibly milk for mixing
• 250 g pasta (fettuccine or linguine, dry weight)
• salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

suitable for histamine intolerance, vegetarian

Finely chop the onion and sauté in a little olive oil. Peel and dice the pumpkin, as well as finely chop the zucchini and garlic. Add everything to the onions and sauté for about 5 minutes. Cook the pasta in salted water according to the package instructions. Long ribbon pasta like linguine or fettuccine works best, but spaghetti or other pasta will also work. Once the pasta is in the water, add the cream and milk to the vegetables, season with a little vegetable stock, salt, and a pinch of nutmeg (if you tolerate this well with HI). Simmer for about 5 minutes (if you tolerate pepper well, you can of course add that as well). A little rosemary and thyme also go well with the sauce; they are usually well tolerated with HI. Normally, you don’t need to add anything else to thicken the sauce. If it’s too runny, you can easily stir a teaspoon of cornstarch into a little milk until smooth, add it to the sauce, and bring to a boil briefly. Mix the pasta and sauce together and serve. This is enough for two people as a main course. It goes well with a green salad (see my recipes for dressing if you have HI) and baguette toasted with a little olive oil and garlic. If you don’t suffer from HI, you can add a little more Parmesan cheese. If you want to cut down on fat, you can replace the cream with Cremefine or simply use some condensed milk or coffee cream. However, neither of these is necessarily well tolerated by people with HI, so it’s still best to simply mix some cream with low-fat milk. Since I suffer from HI myself, I developed this delicious and simple dish. Pasta may not be well tolerated by people with HI, but it doesn’t cause any problems for me.