Keto pasta with bearnaise sauce
2 servings
25 minutes
Keto pasta with béarnaise sauce is a refined blend of Italian traditions and a low-carb approach to nutrition. Instead of classic wheat pasta, light shirataki is used, which perfectly absorbs the aromatic béarnaise sauce. Mushrooms add a delicate texture, while cherry tomatoes provide a slight tang and freshness. Sautéed garlic and lime leaves bring spiciness, making the dish's flavor rich and multifaceted. This dish is perfect for those on a keto diet who don't want to give up gourmet cuisine. An ideal option for a cozy dinner where simplicity of ingredients meets elegance in presentation.
1
Peel the garlic.
- Garlic: 12 g
2
Crush it with a chef's knife.
- Garlic: 12 g
3
Heat oil in a pan and add garlic and lime leaf. Fry on medium heat for 2 minutes on each side. Then remove.
- Garlic: 12 g
- Kaffir lime leaves: 1 piece
- Olive oil: 2.5 tablespoons
4
Add coarsely chopped mushrooms.
- Button mushrooms: 150 g
5
Stir after 3-4 minutes.
6
Cut the tomatoes into four pieces.
- Cherry tomatoes: 100 g
7
After 3-4 minutes, add them to the mushrooms, season with salt, and mix.
- Sea salt: to taste
8
Season with black pepper.
- Ground black pepper: to taste
9
Rinse shirataki in cold water.
- Shirataki fettuccine: 200 g
10
Add to the pan.
- Shirataki fettuccine: 200 g
11
Shuffle
12
Add the sauce and stir after 3 minutes.
- Béarnaise sauce: to taste
13
Remove from heat after a minute, transfer to a plate and serve.
