Keto Pumpkin Pasta

Keto Pumpkin Pasta is a delightful twist on traditional pasta, featuring a creamy pumpkin sauce that is rich in flavor yet low in carbs. This dish combines the warmth of fall spices with the comfort of pasta, making it a perfect meal for keto enthusiasts.

Ingredients

• Zucchini - 2 medium (spiralized into noodles)
• Pumpkin puree - 120 grams (canned or fresh)
• Heavy cream - 100 ml
• Parmesan cheese - 30 grams (grated)
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Dried thyme - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Crushed red pepper flakes - 1/4 teaspoon (optional for heat)

Steps

1. Heat olive oil in a medium skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the pumpkin puree and heavy cream, mixing until well combined.
4. Add dried thyme, ground nutmeg, salt, black pepper, and crushed red pepper flakes (if using). Stir and let the sauce simmer for about 5-7 minutes on low heat.
5. In a separate pot, bring water to a boil and sauté the spiralized zucchini noodles for 2-3 minutes until just tender.
6. Drain the zucchini noodles and add them to the pumpkin sauce, tossing to coat.
7. Stir in grated Parmesan cheese until melted and well incorporated.
8. Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 60 mg
• Total Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• High in fiber from zucchini, which aids in digestion.

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