LOW CARB KETO SPAGHETTI WITH PESTO SAUCE
Prep time
Cook time
Total time
A delicious main course that can easily be made vegan. Nutritionally loaded, with lots of Omega 3s. A pasta dish like no other!
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Gluten Free. Grain Free.
Yield: 2
Ingredients
- 30g hemp seed hearts (hulled) (click HERE for U.S.option)
- 30g walnuts (for U.S.option, click HERE)
- 20g pine nuts
- 1 small garlic clove (minced)
- 10g fresh parsley leaves
- 10g fresh basil leaves
- 60g Parmesan cheese (I use Parmigiano Reggiano)
- 120g full fat cream cheese
- 20g extra virgin olive oil (EVOO) (U.S. option HERE)
- 20g flaxseed (linseed) oil (click HERE for U.S. option)
- 10g (2 tsp) MCT oil (click HERE for U.S. option)
- 25g coarse Himalayan pink salt (click HERE for U.S. option)
- a pinch of fine Himalayan pink salt (click HERE for U.S. option)
- a sprinkle of freshly ground black pepper
- 120g black bean spaghetti (U.S. option HERE) or make QK fettuccine noodles
Instructions
- 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.
Notes
Black bean spaghetti cools down very quickly, so make sure you're ready to serve as it cooks.
Don't boil the pesto sauce - the oils used in this recipe should never be heated to high temperature, plus you'd lose the classic raw flavour that characterises pesto.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Don't boil the pesto sauce - the oils used in this recipe should never be heated to high temperature, plus you'd lose the classic raw flavour that characterises pesto.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 971 Fat: 75g Net Carbs: 12g Protein: 49g
Recipe by at https://queenketo.com/low-carb-keto-spaghetti-pesto-sauce/