Keto Mentaiko Pasta

Keto Mentaiko Pasta is a delightful fusion dish that combines creamy, umami-rich mentaiko with low-carb konjac noodles, delivering a satisfying meal without the carbs. Baked to perfection, this dish is both comforting and indulgently flavorful, perfect for a keto lifestyle.

Ingredients

• Konjac noodles - 200 grams
• Mentaiko (cod roe) - 80 grams
• Heavy cream - 100 ml
• Butter - 30 grams
• Garlic (minced) - 2 cloves
• Green onion (chopped) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 30 grams
• Panko breadcrumbs (optional, for topping) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the konjac noodles under cold water and drain well.
3. In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
4. Add the rinsed konjac noodles to the skillet and stir-fry for 2-3 minutes.
5. In a bowl, mix the mentaiko, heavy cream, soy sauce, salt, and pepper until well combined.
6. Pour the mentaiko mixture over the noodles in the skillet and stir to coat evenly.
7. Transfer the noodle mixture to a baking dish and top with grated Parmesan cheese and optional panko breadcrumbs for extra crunch.
8. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown.
9. Remove from the oven, sprinkle with chopped green onions, and serve hot.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein from mentaiko and cheese, supporting muscle health.

Tags