Keto Methi Malai Pasta

Keto Methi Malai Pasta is a delightful fusion dish that combines the rich, creamy flavors of Indian methi (fenugreek) with low-carb pasta, making it perfect for keto enthusiasts. This dish is not only flavorful but also packed with nutrients, offering a unique twist on traditional pasta.

Ingredients

• Zucchini Noodles - 200 grams
• Fresh Methi Leaves - 50 grams
• Heavy Cream - 100 ml
• Butter - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green Chili - 1, finely chopped
• Salt - to taste
• Black Pepper - 1/2 teaspoon
• Grated Parmesan Cheese - 50 grams
• Cumin Powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon

Steps

1. Wash and chop the fresh methi leaves. Set aside.
2. In a pan, melt the butter over medium heat and add minced garlic and grated ginger. Sauté until fragrant.
3. Add the chopped green chili and sauté for another minute.
4. Stir in the methi leaves and cook for 2-3 minutes until they wilt.
5. Add the heavy cream to the pan and mix well. Allow it to simmer for 5 minutes.
6. Season the mixture with salt, black pepper, cumin powder, and turmeric powder. Stir well.
7. In a separate pot, briefly sauté the zucchini noodles for 2-3 minutes until slightly tender but still firm.
8. Add the sautéed zucchini noodles to the cream and methi mixture. Toss everything together until well combined.
9. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
10. Serve hot, garnished with additional Parmesan if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants due to methi leaves, which support overall health.
• Low in carbs, making it suitable for ketogenic diets.

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