LOW CARB BLACK BEAN SPAGHETTI WITH CREAMED ASPARAGUS
Prep time
Cook time
Total time
Forget zoodles! With just 8g carbs, this black bean spaghetti meal is totally healthy and ketogenic and delivers the real pasta experience!
Author: Antya
Recipe type: Main Course
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free. Vegetarian.
Yield: 2
Ingredients
- 100g black bean spaghetti
- 400g fresh green asparagus
- 30g butter
- 100ml double cream
- 80g Gorgonzola cheese
- 30g freshly grated Parmesan cheese
- handful of coarse Himalayan pink salt
- fine Himalayan pink salt, freshly ground black pepper and paprika to taste
- sprinkle of nutritional yeast
Instructions
- snap off the thick part of the stem and discard, then boil or steam asparagus until a fork goes through the fattest part of the stem easily.
- cut the tips off and set aside.
- blitz asparagus stems until smooth, then transfer to a pan.
- to the asparagus paste, add butter, cream, Gorgonzola and Parmesan, and warm up over low heat, stirring continuously.
- add salt, pepper and paprika to taste and set aside, lid on.
- fill up ⅔ of a pan with water and add coarse salt.
- put lid on and bring to the boil.
- plunge black bean spaghetti into the boiling water and put lid back on.
- as soon as the water starts to boil again, reduce heat slightly and remove lid.
- cook for 5 mins while you re-heat creamed asparagus.
- lay creamed asparagus onto serving plates (preferably warmed up), top with drained spaghetti, asparagus tips and a sprinkle of nutritional yeast.
- serve immediately.
Nutrition
Calories: 718 Fat: 52g Net Carbs: 14.5g Protein: 39g
Recipe by Queen Keto at https://queenketo.com/low-carb-black-bean-spaghetti-creamed-asparagus/