Black Bean Spaghetti Keto
Elegant pasta? Enjoy pesto? Then you have to try this incredibly nutritious Black Bean Spaghetti Keto version of a traditional Italian dish: Genoese pesto pasta. And a VEGAN version of the dish is simple to make.
Ingredients
- 30g heart of hemp (hulled)
- walnuts, 30g
- twenty pine nuts
- one little garlic clove (minced)
- 10 fresh leaves of parsley
- 10 fresh leaves of basil
- Parmesan cheese, 60g
- 120g cream cheese, full fat
- Extra virgin olive oil 20 grams (EVOO)
- 20 grams of flaxseed oil
- 25g of coarse Himalayan pink salt, 10g (2 tsp) MCT oil, a teaspoon of fine Himalayan pink salt, and a dash of freshly ground black pepper
- 120g pasta with black beans
Instructions
- 25g of coarse Himalayan pink salt and 1.3L of water should be added to a pot before it comes to a boil.
- In the meantime, prepare the pesto sauce by blending/grinding the hemp seeds, walnuts, pine nuts, and minced garlic into a powder.
- EVOO, flax seed oils, cleaned and dried basil and parsley leaves, and blend once more until smooth.
- Transfer the herbs and nuts mixture to a small, heavy-bottomed saucepan. Stir in the cream cheese, 4 tablespoons of water, 40 grammes of Parmesan, and a generous pinch of salt and pepper. Heat gently, stirring frequently, until the cream cheese has softened and the mixture is well combined. Do not boil. Taste and adjust the seasoning to your liking. Finally, stir in the MCT oil.
- Black bean spaghetti should be added to boiling salted water and cooked for 5 minutes.
- Spaghetti should be drained, then served right away with pesto sauce and the remaining Parmesan.
Notes
Nutritional Yield: 2 Servings at 1 Calorie
75g of fat, 12g of net carbs
49g of protein
75g of fat, 12g of net carbs
49g of protein
