LOW CARB KETO SPAGHETTI WITH PESTO SAUCE
Try this LOW CARB KETO SPAGHETTI WITH PESTO SAUCE recipe, or contribute your own.
Try this LOW CARB KETO SPAGHETTI WITH PESTO SAUCE recipe, or contribute your own.
- 1 small garlic clove (minced)
- 20 g pine nuts
- 30 g hemp seed hearts (hulled) (click here for u.s.opti
- 30 g walnuts (for u.s.option click here)
- 10 g fresh parsley leaves
- 10 g fresh basil leaves
- 60 g parmesan cheese (i use parmigiano reggiano)
- 120 g full fat cream cheese
- 20 g extra virgin olive oil (evoo)
- 20 g flax seed (linseed) oil (click here for u.s. optio
- 10 g (2 tsp) mct oil (click here for u.s. option)
- 25 g coarse himalayan pink salt (click here for u.s. op
- a pinch of fine himalayan pink salt (click here fo
- a sprinkle of freshly ground black pepper
- 120 g black bean spaghetti
- Carbohydrate 6.353 g
- Cholesterol 7.2 mg
- Fat 17.5085 g
- Fiber 0.615000003576279 g
- Protein 11.089 g
- Saturated Fat 2.26575 g
- Serving Size 1 1 Serving (238g)
- Sodium 424.6 mg
- Sugar 5.73799999642372 g
- Trans Fat 1.38185 g
- Calories 222 calories
Step-by-step
- Fill a pot with 1.3L water, add 25g coarse Himalayan pink salt and bring to the boil.
- Meanwhile, make the pesto sauce: put hemp seeds, walnuts, pine nuts and minced garlic inside a blender/spice grinder; blitz to a powder consistency.
- Add washed + dried basil and parsley leaves, EVOO and flax seed oils; blitz again until smooth.
- Transfer the herbs/nuts mix to a small heavy-base saucepan and stir in cream cheese, 4 tbsp of water, 40g Parmesan and a good sprinkle of salt and pepper; stir and heat gently until the cream cheese has softened and everything is blended nicely - do not boil; adjust seasoning to your taste and add a little more water if too dense; add the MCT oil as a final step.
- Once the salted water starts to boil, add black bean spaghetti and cook for 5 minutes.
- Drain spaghetti and serve immediately, topped with the pesto sauce and the remainder of Parmesan.
A Simple Weeknight Delight: Low-Carb Keto Spaghetti with Pesto
As a busy professional, finding time to cook healthy and delicious meals can feel like a constant battle. But what if I told you there's a recipe that's both incredibly satisfying and takes less than 30 minutes to prepare? This Low-Carb Keto Spaghetti with Pesto is my go-to when I need a quick and flavorful dinner that aligns perfectly with my healthy lifestyle. Forget those complicated, time-consuming recipes; this one is designed for simplicity without compromising on taste.
The beauty of this dish lies in its versatility. It's perfect for a weeknight dinner, a quick lunch, or even a light yet fulfilling supper. The vibrant pesto sauce is a masterpiece in itself, bursting with fresh herbs and the nutty richness of hemp seeds, walnuts, and pine nuts. It's the kind of sauce you could happily eat with a spoon, and I often do! The black bean spaghetti provides a hearty base, offering a satisfying texture without the carb overload of traditional pasta. This recipe feels indulgent, but the low-carb nature keeps it perfectly aligned with my health goals.
One of my favorite things about this recipe is how easily it can be adapted. Feel free to experiment with different herbs, nuts, or even cheeses. A sprinkle of red pepper flakes can add a delightful kick for those who like a little heat. I've even been known to add a handful of cherry tomatoes to the pesto for an extra burst of sweetness. The possibilities are endless!
The process itself is incredibly straightforward. While the water boils for the spaghetti, you can whip up the pesto sauce in minutes. The blending process is quick and easy, requiring minimal effort. There's something incredibly satisfying about creating something so delicious and healthy from scratch. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
This recipe has become a staple in my week, and I hope it becomes one of yours too. It’s a perfect example of how easy it is to eat healthily without sacrificing flavor or convenience. The rich pesto, the satisfying spaghetti, and the surprisingly quick preparation time make this a winner in my book. Give it a try, and let me know what you think! I guarantee it will become a quick favorite in your kitchen as well.
Ingredients You'll Need:
This recipe calls for simple, readily available ingredients. I often find myself already having most of them on hand, making it an even quicker meal prep option.
- Black Bean Spaghetti: The foundation of this dish, providing a hearty, low-carb alternative to traditional pasta.
- Fresh Basil and Parsley: Essential for that vibrant, fresh pesto flavor.
- Hemp Seeds, Walnuts, and Pine Nuts: These nuts add a delicious nutty richness and healthy fats to the pesto.
- Parmesan Cheese: A must-have for that classic pesto taste. I prefer Parmigiano-Reggiano for its intense flavor.
- Full-Fat Cream Cheese: This creates a creamy, smooth texture in the pesto.
- Extra Virgin Olive Oil and Flaxseed Oil: Healthy fats that add both flavor and nutritional benefits.
- MCT Oil: Adds a boost of healthy fats and contributes to the creamy texture.
- Garlic: A touch of garlic enhances the overall flavor profile.
- Himalayan Pink Salt and Freshly Ground Black Pepper: For seasoning, enhancing the flavors and adding a touch of sophistication.
Tips for Success:
- Use high-quality ingredients. The taste of the pesto is greatly enhanced by using fresh herbs and good-quality oils and nuts.
- Don’t overcook the spaghetti. Cook it according to the package directions, aiming for al dente.
- Adjust the seasoning to your taste. Add more salt, pepper, or herbs as needed.
- Feel free to experiment with different types of nuts and herbs. The possibilities are endless!
This Low-Carb Keto Spaghetti with Pesto is more than just a recipe; it's a testament to the fact that healthy eating can be both easy and delicious. It's a recipe that embraces simplicity, allowing you to enjoy a flavorful, satisfying meal without spending hours in the kitchen. Try it out tonight and let me know how you enjoyed it!
