Low Carb Pasta With Vegan & Nut-Free Pesto.

This was the first time I cooked low carb Dreamfields┬ápasta and the result was wonderful! I prefer to stick to a low GI diet, so I used to buy wholegrain pasta before, but no matter what brand and price band I went for, the result was always the same – it was like chewing a cardboard. After a while I just switched to brown rice pasta with slightly higher GI, but you have to time it really well as it falls apart very fast and it is very expensive (I buy the one that is imported from Canada). This is the first time when the taste and the texture remains the same (or even better!) even though it is modified to contain less digestible carbs.

I prefer to make pesto myself, because, well there’s no excuse not to. It is much tastier, you use much less salt and oil, no preservatives and there’s always room for experimentation. This pesto is vegan and nut-free. I do use nutritional yeast flakes for cheesy flavour, but it is entirely optional. Fresh herbs will dominate the taste anyway. Feel free to experiment with various herbs, the combo below is my favorite, but a little bit of mint or chives might add to the flavour too. There’s usually way too much oil in store bought pesto. Here I only use 4 tbsp and the rest of the liquids are from cucumber. It adds nutrition and a little flavour, so cucumber is excellent to use instead of water. Capers are used instead of salt, so if you don’t like capers, substitute it with half a teaspoon of good quality salt.

 Serves 2:

Required amount of low carb pasta.

  • bunch of each: basil and parsley, washed
  • about 35g of rocket (small bowl), washed
  • 3 garlic cloves
  • 3 tbsp nutritional yeast flakes (optional)
  • juice of 1 lemon
  • 4 tbsp extra virgin olive oil
  • 1 tbsp capers
  • ground pepper
  • half a cucumber (about 10 cm)
  1. Cook pasta according to instructions on the box. Usually about 10 minutes once the water is boiling.
  2. While pasta is cooking, place all the pesto ingredients in the food processor and process to desired consistency. If your food processor is small, mix the herbs with lemon juice, garlic and oil first, then add the rest of ingredients.
  3. Drain the pasta and mix it with pesto.
  4. Serve!

This recipe is suitable for those who are looking after their blood sugar levels as the GI of this pasta is low. It is also low fat, nut free, vegan and suitable for clean eating (bodybuilders will know what I’m talking about).
Contains: wheat, gluten.

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