As I mentioned above, my husband didn’t even suspect anything! He just thought it was a cheesy pasta dish. Serve it with marinara sauce (or pasta sauce of your choice) and it will cover up some of that pure cheese flavor. It will also firm the noodles back up from their melted cheese state. This will prevent them from sticking together.
The noodles must be cooled down over cold water. If you cook them too long, they begin to break apart and will just turn into a melty cheese lump. The noodles are then cooked in boiling water very briefly. So even though the noodles only take a few minutes to make, you will need to prepare this ahead of time. The dough then needs to sit in the fridge to dry out. You can then roll the dough out and slice it into thin strips pasta strips. The cheese is melted down and mixed with the egg to form a dough. This pasta dough is actually very similar to the cheese dough base used in many keto recipes like keto breadsticks and keto bagels. IngredientsĪll you need for this pasta is mozzarella cheese and egg yolk. You won’t be able to twirl them around your fork as they aren’t quite as flexible, but they do have a chewy bounciness to them like regular pasta. The noodles hold up fairly well once they cool. But it does taste something that resembles noodles–just a bit more cheesy. I want to make clear that this does not taste the same as traditional pasta made with wheat flour. But when it was finished, it looked like pasta and my husband didn’t suspect a thing when he ate it. And I doubted the recipe several times as I made it. I came across several posts sharing a 2 ingredient keto pasta recently, and of course I was intrigued! I’ll admit, I was fairly skeptical going in.
This post is a little bit lengthy, but it’s because I want to make sure I share enough details so that you know what to expect and so it turns out well. Squeeze the half lemon over the keto pasta dish, careful not to drop in any seedlings.This keto low carb pasta is just 2 ingredients! It’s a quick and easy substitute for regular pasta.Turn off the heat and toss in the garlic, parsley, almond, and salt.Toss the squash into the cast iron skillet for about two minutes until they are al dente.While the cast iron pan is heating, chop garlic, parsley, and almonds on the same cutting board and put them in a bowl. If you don’t have cast iron, use a regular frying pan. Add olive oil to your cast iron pan and put it on medium-high heat for a few minutes until it shimmers.Toss the squash strips in a bowl with a few shakes of lemon pepper seasoning.Keep rotating the squash until you’ve worked your way down to where you can start seeing seeds and then stop – this is usually about three rotations.
#Keto pasta full
Chop the ends off the three summer squash, and use a vegetable peeler to peel long, full strips from the beginning to end of each squash.It’s one of my favorite new keto recipes, and the lemon juice is key! Instead of pasta, you’re eating shaved yellow (summer) squash, which is then sauteed in a cast iron pan, and tossed with delicious garlic, herbs, and lemon juice. If you’ve been craving pasta, like I do every once in a while (I used to crave it every day!) this recipe will help you out. I originally published this alternative version of his recipe back in 2012 to make it keto-friendly, and decided to republish it again because it’s just so good! I originally discovered the idea to shave yellow squash into noodles in 4-Hour Chef by Tim Ferris, which is a killer paleo/keto book. To start, every keto-er should own a cast iron pan, and this keto pasta recipe is just one delicious reason why. This is another, especially if it’s summer and your garden is filled up with summer squash ready to go! Did you think there was such a thing a low-carb spaghetti? As a fat Italian, I knew there had to be a way to combine my love for keto with my love for pasta and its delicious garlicky dressings.
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