Keto pasta with blue cheese sauce


 

Keto pasta with blue cheese sauce

Ingredients

Pasta

8 eggs

280 g (290 ml) cream cheese

80 ml (50 g) ground psyllium husk powder

Blue cheese sauce

200 g blue cheese

200 g (210 ml) cream cheese

55 g butter

2 pinches pepper

To serve

60 ml (35 g) roasted pine nuts

45 g Parmesan cheese, freshly grated

Instructions

Pasta

Preheat the oven to 300°F (150°C).

Whisk eggs and cream cheese into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes.

Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.

Place the parchment-covered batter in the oven and bake for about 10-15 minutes. Let cool and remove the paper.

Cut the pasta into thin strips with a pizza slicer or a sharp knife. It’s even easier to roll up the pasta lengthwise and cut strips with a pair of scissors.

Blue Cheese Sauce

Gently melt the blue cheese in a small saucepan over medium heat, stirring regularly. Add cream cheese, and stir well for a few minutes.

Add the butter, and stir until smooth. Don’t bring the sauce to a boil; you just want it to be hot.

Serve immediately with your keto pasta or zoodles. Top with roasted pine nuts and freshly grated parmesan cheese.

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