Low-Carb High-Protein Tuna Pasta
This creamy, high-protein Keto pasta is about to become one of your favorite low-carb dinner recipes! It is the perfect comfort food because it features an aldente homemade Keto pasta, loaded with flavor from spinach, garlic, mushrooms, sundried tomatoes, and canned tuna. Not to mention, this pasta is packed with protein and fats and has very few carbs.
How to Make It
Step 1
Start out by prepping the vegetables. Slice the sundried tomatoes and mushrooms, chop the spinach, and mince the garlic. Set them aside.
Step 2
Add almond flour, coconut flour, xanthan gum, and salt to a food processor. Pulse until combined. Add the vinegar and pulse.
Step 3
Add the eggs to the food processor and pulse until a dough forms. The dough should be firm, yet slightly sticky. Wrap the dough in cling film and knead through the plastic for a couple of minutes.
Step 4
Transfer to the fridge and rest for 30 minutes. Sprinkle a clean surface with coconut flour and place the rested dough on it. Cut in half, and roll each piece into two ½ inch (1cm) thick logs.
Step 5
Slice each log into ½ inch (1 cm) pieces. Using your thumb, press each piece against your opposite palm, creating an indentation. Place the pasta in the freezer to firm up.
Step 6
Add 2 tbsp of oil to a skillet and add the mushrooms. Cook for 5 minutes until the mushrooms are darker and have shrunk to half their original size. Add the minced garlic, sundried tomatoes, and spinach, and cook for 1-2 minutes.
Step 7
Take the veggies out of the pan, drop the heat to low, and add 2 more tbsp of oil. Take the pasta out of the freezer and add it to the skillet. Baste with the oil until slightly golden.
Step 8
Return the cooked veggies to the skillet and add the drained tuna and heavy cream. Toss everything together and add the lemon juice—season with salt and pepper to taste.
Step 9
Garnish with chopped fresh parsley. Transfer to serving plates and enjoy with a lemon wedge.
Ingredients
- Mushrooms
400 g
- Sun dried tomatoes
0.25 cup, whole pieces
- Spinach
3 cup
- Garlic, fresh
2 clove
- Almond flour
1 cup
- Coconut flour
4 tbsp
- Baking Aids Xanthan Gum
2 tsp
- Salt
0.25 tsp
- Vinegar
2 tsp
- Raw egg
2 large
- Avocado oil
4 tbsp
- Tuna canned in oil
1 cup, packed
- Heavy cream
0.5 cup
- Lemon juice
2 tbsp
- Parsley
2 tbsp, chopped