Easy Basil Spaghetti
This easy-to-make coconut basil pasta is something you can make up quick and easy if you are on the run. Made with just a few ingredients it's often a go-to meal if in a rush.
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Servings: 1
Ingredients
- 3/4 cup brown rice spaghetti
- 3/4 cup coconut milk
- 1/2 cup basil leaves
- 1 clove garlic minced
- 1/2 sweet red onion
- 1 pinch sea salt
- 2 tablespoons water
Instructions
- Choose your low histamine/gluten-free pasta: Rice, buckwheat, sorghum, corn, quinoa. Cook the spaghetti according to package directions. Drain and rinse the pasta under water to remove the excess starch from the noodles.
- In a blender, add the coconut milk, basil leaves, garlic, and salt. Blend until combined. Note: Separation may occur from the coconut milk. This won't affect the taste.
- Heat a pan over medium heat. Add the water, onion and cook for 3-5 minutes or until the onions begin to soften. Add the basil sauce to the pan with the onions. Bring the sauce to a simmer and continue to cook for 8-10 minutes until the sauce begins to reduce and thicken slightly.
- Drain the spaghetti and add to the pan with the coconut basil sauce and toss to coat the noodles in the sauce and continue to cook for another minute or until the spaghetti has warmed.
Notes
You can also use other gluten-free pasta such as sorghum, buckwheat, chickpea or red lentil.