Pâtes à la Bourguignonne

Pâtes à la Bourguignonne is a flavorful, hearty dish that marries the rustic essence of Burgundy with a Paleo twist, featuring almond flour pasta and a rich, savory mushroom sauce. This dish is perfect for those seeking a gluten-free, grain-free alternative without compromising on taste.

Ingredients

• Almond flour - 200 grams
• Eggs - 2 large
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Brown mushrooms - 200 grams, sliced
• Red wine (Paleo-friendly) - 100 milliliters
• Beef broth - 100 milliliters
• Fresh thyme - 1 teaspoon, chopped
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a mixing bowl, combine almond flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead for a few minutes until smooth.
2. Divide the dough into two equal portions. Roll out each portion between two sheets of parchment paper to a thickness of about 2 mm. Cut into desired pasta shapes.
3. Bring a pot of salted water to a boil. Cook the pasta for 3-4 minutes until al dente. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add garlic and shallots, sautéing until fragrant, about 2 minutes.
5. Add sliced mushrooms to the skillet and cook until browned, about 5 minutes. Stir in the red wine and beef broth, scraping the bottom of the pan to deglaze.
6. Add fresh thyme, salt, and black pepper. Simmer the sauce for about 5-7 minutes until reduced slightly.
7. Toss the cooked pasta in the mushroom sauce until well coated. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 520
• Protein: 20 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• High in protein from the eggs and almond flour, supporting muscle health.
• Rich in antioxidants from mushrooms and garlic, which may boost the immune system.

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