Allergy-Friendly Recipe: Creamy Pasta Sauce

Our dietitians put together holiday recipes that exclude the six most common food allergens. Recipe courtesy of Bethany Doerfler.

Ingredients(serves 4)

  • 1 can white kidney (cannelloni) beans
  • 2-3 Tbsp olive oil
  • 3-4 plum tomatoes (diced)
  • ½ cup black or Kalamata olives
  • 6-8 fresh basil leaves
  • 1 small onion (diced)
  • 1 clove garlic
  • ½ cup gluten free vegetable or chicken broth
  • ½ pound of quinoa or corn based allergy free pasta


  1. Cook pasta according to directions and set aside. Open canned beans and strain.
  2. In a medium pan or Dutch oven, heat olive oil over medium heat and sauté onions, garlic, diced olives and tomatoes until onions are soft.
  3. Add broth and beans and sauté another 5 minutes. Remove from heat.
  4. Add mixture to blender or use an Immersion blender to puree until smooth.
  5. Additional broth can be added until desired texture is reached.
  6. Combine with cooked pasta.
  7. Add fresh basil leaves to dish for flavor and color.  Salt to taste.
Carina Venter, PhD, RD

About the Author: Carina Venter, PhD, RD

Carina Venter is a Research Associate/Dietician at Cincinnati Children's Hospital Medical Center with the Cincinnati Center for Eosinophilic Disorders. She has published in international journals and has authored book chapters in food hypersensitivity, pregnancy, lactation, weaning and allergy prevention. Carina is also co-editor of the book, Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerances.

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