Keto Methi Pasta

Keto Methi Pasta is a delightful fusion of traditional Indian flavors with a low-carb twist, featuring fenugreek leaves and almond flour pasta. This dish is not only delicious but also packs a nutritional punch, making it perfect for keto enthusiasts.

Ingredients

• Almond flour - 1 cup
• Egg - 1 large
• Fenugreek leaves (methi) - 1 cup, fresh, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Green chili - 1, finely chopped (optional)
• Heavy cream - 1/4 cup
• Grated Parmesan cheese - 1/4 cup
• Salt - to taste
• Black pepper - to taste
• Basil leaves - 1 tablespoon, chopped (for garnish)

Steps

1. In a mixing bowl, combine almond flour, egg, and a pinch of salt to form a dough. Knead until it is smooth and pliable, then cover it with a damp cloth and let it rest for 10 minutes.
2. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness. Cut into desired pasta shape (fettuccine or tagliatelle).
3. Bring a pot of salted water to boil and cook the pasta for 2-3 minutes until al dente. Drain and set aside.
4. In a large pan, heat olive oil over medium heat. Add minced garlic and green chili, sautéing until fragrant.
5. Add the chopped fenugreek leaves and cook for 2-3 minutes until wilted. Stir in the heavy cream and bring to a gentle simmer.
6. Mix in the grated Parmesan cheese and season with salt and black pepper to taste.
7. Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional 2 minutes.
8. Serve hot, garnished with chopped basil leaves.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 150 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for keto dieters.
• Fenugreek leaves are rich in antioxidants and may help regulate blood sugar levels.

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