Low Histamine Rosemary-Garlic Butter Noodles with Carrot
Butter, garlic, and fresh rosemary come together in a skillet to create something that smells absolutely incredible and tastes even better. The carrots are shaved into delicate ribbons that soften just enough to stay tender-crisp, adding a gentle sweetness that balances the richness of the butter sauce. A splash of reserved pasta water ties everything together, giving the noodles a silky, clingy coating without any cream or heavy additions. For anyone navigating a low-histamine lifestyle, this kind of recipe is a genuine find — no fermented ingredients, no aged cheeses, no canned or processed components that tend to be problematic. Everything here is fresh, simple, and built from scratch, which is exactly the kind of control that makes home cooking so worthwhile. The rosemary infuses the butter beautifully before being removed, so you get all that herby depth without any tough bits in your bowl. Finished with a scatter of fresh parsley, this makes a satisfying weeknight dinner for four that feels a little more special than its short ingredient list suggests.
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Learn more →Ingredients
4 servings
- 8 oz egg noodles
- 1 tsp salt, plus more for pasta water
- 3 medium carrots, peeled and cut into thin ribbons or matchsticks
- 4 tbsp unsalted butter
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- ¼ cup pasta cooking water, reserved
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to package directions until tender with a slight resistance at the center, about 7–9 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the noodles in a colander.
- 2
While the noodles cook, use a vegetable peeler to shave the carrots into long thin ribbons, or cut them into thin matchsticks about 2 inches long.
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