Keto Pesto Pasta (using Konjac pasta)
A super-simple meal using konjac / shirataki 'pasta' with a few semi-roasted tomatoes and my homemade keto basil pesto.
Servings 2
Calories 264kcal
Ingredients
- 100 g cherry tomatoes halved
- 400 g konjac pasta fettuccine shape
- 90 g Keto Basil Pesto Fats of Life recipe
- pink Himalayan salt
- freshly ground black pepper
Instructions
- Preheat the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3)..
- Spread the halved tomatoes out onto a tray, cut-side up and place into the oven for 10-12 minutes.
- In the meantime, remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a pan of hot water and simmer on low for several minutes.
- Drain the pasta and stir in the Basil Pesto. Season with pink Himalayan salt and freshly ground black pepper and serve immediately garnished with the tomatoes.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutrition
Calories: 264kcal | Carbohydrates: 4.9g | Protein: 5.2g | Fat: 25g