Buttered Pasta

Tanya Eisenwasser

Print Recipe

Gluten-free pasta with butter and salt.

Prep 2 min

Cook 12 min

Serves 4

Gluten-free

Ingredients

• 12 ounces gluten-free pasta
• 3 tablespoons butter
• 1/2 teaspoon sea salt
• Black pepper (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until al dente.
3. Reserve 1/4 cup pasta water, then drain the pasta.
4. Return the pasta to the pot over low heat.
5. Add butter and toss until melted and coating the pasta.
6. Add salt and a splash of reserved pasta water if needed to loosen.
7. Season with pepper if using and garnish with parsley.
8. Serve immediately.

Tips & Substitutions

• Choose the right pasta. Rice or cassava-based gluten-free pasta works best. Cook until al dente so it holds its shape when tossed.
• Reserve the pasta water. The starchy water helps the butter emulsify and coat the pasta evenly. Add a splash at a time if the pasta looks dry.
• Make it dairy-free. Use olive oil instead of butter. The flavor is lighter but still satisfying.
• Add fresh herbs. Parsley, basil, or chives all add color and flavor without histamine risk.
• Build a bigger meal. Toss in sauteed zucchini, broccoli, or fresh chicken to make this more complete.

Why This Works

Gluten-free pasta. Rice-based and cassava-based pastas are naturally low in histamine and free of gluten. Some people with histamine intolerance also choose to avoid gluten based on personal tolerance.

Butter. Fresh butter is generally well tolerated by most people with histamine intolerance. If you are also sensitive to dairy, olive oil is an easy swap.

Sea salt. Plain sea salt is safe and free from additives that could be a concern.

Fresh herbs (optional). Fresh parsley, basil, and chives are commonly tolerated and a better choice than dried herbs for sensitive individuals.

Storage

Buttered pasta is best eaten fresh. The texture changes in the refrigerator as the pasta absorbs the butter and stiffens. If you do store it, cool quickly, refrigerate within one hour, and eat within 24 hours. Reheat gently with a splash of water to loosen.