Creamy Keto Pasta with Trout and Spinach
2 servings
20 minutes
Creamy keto pasta with trout and spinach is a refined dish crafted for connoisseurs of delicate and rich flavors. It combines the softness of the creamy sauce, the freshness of spinach, and the rich taste of trout highlighted by rosemary aroma and a hint of lime's acidity. The use of shirataki fettuccine makes this recipe perfect for a keto diet without sacrificing the pleasure of pasta. Adding red caviar gives the dish a touch of luxury, while cherry tomatoes and garlic add spiciness. This is not just dinner; it's a true gastronomic delight that can be served on weekdays or as a special treat. It pairs beautifully with dry white wine, creating an elegant and harmonious dish.
1
Chop the garlic.
- Garlic: 3 cloves
2
Cut the tomatoes in half.
- Cherry tomatoes: 7 pieces
3
Cut the trout into cubes.
- Trout: 300 g
4
Sprinkle the fish with lime juice.
- Lime: 1 piece
5
Place the trout in the heated oil in the pan. Fry for 2-3 minutes.
- Olive oil: 1 tablespoon
- Trout: 300 g
6
Add cherries and mix. Reduce the heat to medium.
- Cherry tomatoes: 7 pieces
7
Add a sprig of rosemary and sauté for another 2 minutes.
- Rosemary: 1 sprig
8
Add garlic.
- Garlic: 3 cloves
9
Add chopped spinach.
- Spinach: 50 g
10
Stir and fry for another 1-2 minutes.
11
Pour in the cream.
- Whipping cream 33%: 150 ml
12
Salt, pepper, and mix. Stew for 2-4 minutes.
- Sea salt: to taste
- Ground black pepper: to taste
13
Rinse the fettuccine with cold water.
- Shirataki fettuccine: 200 g
14
Add the fettuccine to the sauce and stir. Increase the heat slightly and simmer for 2 minutes.
- Shirataki fettuccine: 200 g
15
Serve in a bowl, add caviar, and serve.
- Red caviar (salmon roe): to taste