Pesto Macaroni

About

Shirataki noodles are nearly identical to traditional wheat pasta or egg noodles. They’re one of the best pasta substitutes that fits within the Keto diet. These Keto noodles can be found in a macaroni shape at some grocery stores. However, any shape shirataki noodle will have the same macros. The noodles are folded into a creamy pesto sauce that’s made from scratch. If you can’t get your hands on enough fresh basil for a homemade pesto sauce, you can substitute with jarred pesto. A handful of shredded gouda cheese brings the creaminess of the pesto sauce to the next level. Kids or adults will enjoy this one! Enjoy as a side dish or turn it into your main course with the tips below.

Side Dish Or Main Meal?

This Keto macaroni has enough fat macros in one serving to keep your nutrition log balanced. It’s a very simple recipe to whip up next to a portion of protein or low-carb vegetables. If you already have a larger main course prepared, you can cut the serving size down to a ½ cup instead of 1 cup. You can also turn the pesto macaroni into your main course! Keep the 1 cup serving portion and top it with your favorite protein. Sliced chicken or steak can be paired on top of the macaroni. If you’re vegetarian, roasted broccoli would be a scrumptious add-in to make your meal more filling.

Traditional Pesto

There are many, many ways to make pesto sauce, if you do a search online. You can make thick and creamy pesto sauces, like the one in this recipe. You can make a healthier “pesto” by stretching out your sauce by adding spinach or broccoli to your food processor. However, this Keto recipe sticks fairly close to the traditional way of making pesto sauce. Most classic pestos are made with pine nuts, but walnuts are a fair substitution that cost less money too. All pestos get their bright green hue, however, from loads and loads of fresh basil. This is why pesto sauces are perfect for the Keto diet: they’re low carb and high in healthy fats!

Ingredients

1 ounce basil
½ cup, grated parmesan cheese
1 ½ ounce walnuts
½ tablespoon, chopped garlic
¼ cup olive oil
2 tablespoon unsalted butter
2 teaspoon paleo baking flour by bob's red mill
¼ cup almond milk, plain or original, unsweetened
8 ounce japanese white shirataki noodles by yutaka
½ cup, shredded gouda cheese

Instructions

Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.
Set the pesto aside and move to the stove. Melt the butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.
Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.
Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it’s finished. Serve 1 cup of pasta per serving with extra basil or parmesan cheese at your discretion.