Keto Low Carb Aubergine & Burrata Fettuccine. 4.5g net carbs for each delicious large serving loaded with healthy fats, protein and gut-friendly fibre.
Pasta is just so satisfying, isn’t it? Well, keto, low carb, or lCHF doesn’t mean you can’t have it. And no, I’m not talking about pasta ‘replacements’ like zoodles (zucchini strands or noodles – if you’re unfamiliar with this term) or yucky/fishy/tastless konjak (also known as shirataki or glutamannan) noodles.
Nope. I’m talking about real pasta flavour and texture here, with just a touch more softness than al dente pasta.
So good it’s impossible to believe it’s actually very low carb. And the best thing is that you don’t have to buy it, at extortionate cost. You can make it easily and with just a few staple ingredients. And, you certainly don’t need any special equipment like a pasta machine. Even better, it’s totally freezer-friendly, so you can copy me and make loads, portion it, and freeze it for future use.
The recipe for my Fettuccine Pasta Egg Noodles #1 is HERE.
OK. So how familiar are you with aubergine? You may be more familiar with its American name, eggplant, but do you know how wholesome this vegetable really is?
I didn’t. Not until I did a bit of research and found out that this amazing vegetable is a true little miracle of nature. Apart from being chock-full of dietary fibre, this nightshade is a great source of vitamins B1 and B6. Add a high dose of potassium, manganese, copper and magnesium, and you have a mineral powerhouse.
But that’s not all. The purple skin of aubergines contains a potent antioxidant called nasunin. Studies have confirmed that nasunin protects the fatty acids that are essential for healthy brain function. The other amazing property of nasunin is that it is an iron chelator, so it helps move excess iron out of the body. Heavy-metal detox the natural way. Mind-blowing!
How to Make Keto Low Carb Aubergine & Burrata Fettuccine
I highly recommend my Fettuccine Egg Noodles Pasta #1, unless you really like wannabe substitutions. Trust me, you won’t get anywhere near the texture and flavour of this recipe if you use zoodles or other vegetables. That said, if you really like konjak (whaaat?), be my guest.
Eggplant, a few baby plum or cherry tomatoes, some fresh basil and toasted pine nuts are pretty much all you need, other than burrata. This Italian cheese looks like a large mozzarella floating in its customary liquid. But cut it open and you’ll reveal an oozing, creamy, curd-like interior. A real taste sensation.
You can buy burrata in Italian delis and some supermarkets. In the UK, I know Waitrose sells it. Elsewhere, I wouldn’t know. Make sure you buy the freshest burrata you can get. It should taste milky, creamy and have no aroma whatsoever. If it tastes even just slightly acidic, or it smells cheesy, it’s OFF.
Can’t get burrata? No problem. Simply swap for 100g fresh mozzarella and 100g double cream. Almost as good.
The recipe for Keto Low Carb Aubergine & Burrata Fettuccine is too simple for additional explanations.
Enjoy!
- Yield: 2
- Serving: 1
- Calories: 792
- Fat: 70g
- Net Carbs: 4.5g
- Protein: 32g
- 180g fettuccine egg noodle pasta #1
- 200g aubergine (net weight - cut into 1cm cubes)
- 200g burrata (or use 100g mozzarella + 100g double cream)
- 50g pine nuts
- 10g (a large handful) fresh basil leaves
- 40g extra virgin olive oil + a splash for frying (U.S. option HERE)
- 6 baby plum tomatoes (about 100g)
- fine Himalayan pink salt (U.S. option HERE)
- freshly ground black pepper
- add a splash of olive oil to a frying pan and pan-fry aubergine cubes for about 5 minutes or until golden; leave aside in frying pan.
- toast pine nuts for 3-5 minutes (I used my halogen oven, top rack) and set aside to cool down.
- using a blender, blitz burrata, olive oil, basil and 60g water until you have a smooth pesto, then season to taste.
- transfer pesto to the aubergine frying pan and turn heat on to medium.
- once bubbling, add fettuccine and stir for a couple of minutes to bring everything to temperature.
- finally, stir in the pine nuts, and serve with quartered tomatoes on top.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure 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.
Wow looks really good. I am gonna need a good hour to study this but this looks like a keeper. I am going to fry the egg plant in coconut oil because I heard that Olive oil should not be used for frying because it has low smoke point. Will coconut oil work? Anyway an amazing job.
Hi, yes, coconut oil would work too. Just don’t use butter or ghee because they are too heavy for this. Just so you know, EVOO is fine unless you heat it to a high temperature such as is necessary for deep frying.
Made this last night. Almost like eating real pasta. Thank you!
Thank you, Luke!