KETO LOW CARB AUBERGINE & BURRATA FETTUCCINE
Servings: 2
A stunning pasta dish that uses home-made, easy fettuccine (egg noodles). Keto pasta dishes don't come as close to their high-carb equivalent as this.
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Ingredients
- 180 g fettuccine egg noodle pasta #1
- 200 g aubergine net weight - cut into 1cm cubes
- 200 g burrata or use 100g mozzarella + 100g double cream
- 50 g pine nuts
- 10 g fresh basil leaves (a large handful)
- 40 g extra virgin olive oil + a splash for frying
- 6 baby plum tomatoes about 100g
- fine Himalayan pink salt
- freshly ground black pepper
Instructions
- 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.
Notes
The blender I use is THIS: inexpensive, but well-built and effective.
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.
Nutrition
Serving: 1 | Calories: 792kcal | Carbohydrates: 4.5g | Protein: 32g | Fat: 70g
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