Servings: Servings: 2 | Difficulty: Easy

Ingredients: subheading: Ingredients:
2 large zucchini 2 large zucchini
1 cup white/cannellini beans 1 cup white/cannellini beans
1 red onion, finely chopped 1 red onion, finely chopped
1/2 red bell pepper ½ red bell pepper
1-2 cloves garlic 1 to 2 cloves garlic
lemon, squeeze of lemon, squeeze of
olive oil olive oil
handful basil, half of it finely chopped handful basil, half of it finely chopped
1/2 tsp grated turmeric ½ tsp grated turmeric
 
optional optional
2 tbsp coconut sugar 2 tbsp coconut sugar
1/2 tsp paprika ½ tsp paprika
pinch cayenne pepper pinch cayenne pepper
 

Directions: subheading: Directions:
Drizzle a little oil into a large pan and begin sautéing half the onions. I like to add a cup of cancer-fighting Portobello mushrooms at this point but they appear on some lists as high histamine (Dr. Furhman says they’re fine for HIT). Meanwhile toss the beans, other half of the onion, bell pepper, garlic, turmeric, a plash of olive oil and half the basil. Blend, adding a dash of water if needed. Add in the coconut sugar, paprika and cayenne if using. Pour the bean mixture into the pan and mix it all up over low heat.
Now grab the spiraliser and get cracking! It should take you about 60 seconds to pasta-fy those zukes, but take as long as you need. Once done, add them to the creamy sauce. The zuke pasta will release some water as cooked which will thin out your creamy sauce, but don’t overcook it. I just cover it and let it cook for about five minutes in total.