Sfenj Pasta

Sfenj Pasta is a delightful keto twist on traditional Moroccan cuisine, featuring low-carb pasta infused with aromatic spices and served with a rich, savory sauce. This dish captures the essence of Moroccan flavors while keeping it healthy and satisfying.

Ingredients

• Almond flour - 100 grams
• Psyllium husk - 10 grams
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Heavy cream - 100 ml
• Grated Parmesan cheese - 50 grams
• Fresh parsley - 2 tablespoons, chopped
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, salt, cumin, paprika, and garlic powder.
2. In a separate bowl, whisk together the eggs and olive oil until well mixed.
3. Gradually add the egg mixture to the dry ingredients, stirring until a dough forms. Let it rest for 5 minutes.
4. Roll the dough into thin sheets and cut it into your desired pasta shape (fettuccine or tagliatelle work well).
5. Bring a pot of salted water to a boil and cook the pasta for 4-5 minutes or until it floats to the top. Drain and set aside.
6. In a skillet over medium heat, add olive oil and sauté the diced red bell pepper and zucchini until tender, about 5-7 minutes.
7. Pour in the heavy cream and bring to a simmer, then stir in the grated Parmesan cheese until melted and well combined.
8. Add the cooked pasta to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes.
9. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 300 mg
• Total Fat: 36 g
• Saturated Fat: 10 g
• Unsaturated Fat: 26 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• High in healthy fats and protein, which can aid in satiety and muscle maintenance.

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