Low Carb Gluten-Free Pappardelle Pasta with Sausage and Peas
How to Make It
Step 1
Preheat an oven to 300 F. Combine the cream cheese, eggs, almond flour, salted butter, and a pinch of sea salt in a blender.
Step 2
Blend until smooth. In the meantime, prepare a baking sheet with a silicone mat on top.
Step 3
Pour the mixture onto the baking sheet and spread the batter thin but keep it on the silicone mat (try not to let the batter extend onto the baking sheet itself). Bake for 8-10 minutes or until the pasta is starting to puff in places. Remove and allow to cool slightly before attempting to peel the pasta off the mat.
Step 4
In the meantime, preheat a large nonstick skillet over medium-high heat. Add in 1 tbsp avocado oil and swirl to coat. Add in the diced red onion and minced garlic.
Step 5
Add in the ground raw sausage and cook it until it is halfway cooked. Crumble the sausage as it is cooking using a spoon.
Step 6
Add in the tomatoes and crush them, and cut them into smaller pieces using a spoon. Add in minced garlic and allow the mixture to simmer for 5-8 minutes or until most of the liquid has evaporated and is starting to cling to the meat.
Step 7
While the sauce is simmering, remove the pasta from the mat. Gently peel up the pasta sheet from the silicone mat. Use a spatula to scrape the sheet up and begin rolling it. Continue to use a spatula to push up the pasta sheet as you roll.
Step 8
Cut the pasta into wide strips about ¾” thick using a sharp knife.
Step 9
Add in the peas and cook for 30 seconds, stirring well.
Step 10
Then unravel each pasta round into the pan. Do this by hand as a spoon tends to break the noodles.
Step 11
Give the pan a gentle toss or stir. Taste and add sea salt as desired. Serve immediately with some shaved pieces of parmesan cheese. You can make shaving like this by taking a vegetable peeler to a block of parmesan cheese.
Ingredients
- Cream cheese – 2 tbsp
- Raw egg – 3 large
- Almond flour – 0.25 cup
- Butter – 2 tbsp
- Avocado oil – 1 tbsp
- Garlic – 1 clove
- Red onion – 0.25 cup
- Italian sausage – 1 lb
- San Marzano Style Italian Tomatoes Whole Peeled – 14 oz
- Frozen peas – 0.25 cup
- Parmesan cheese – 0.25 cup, shredded