Keto Pasta Shells with Tomato Sauce
Discover a delicious way to enjoy comfort food while staying on track with your low-carb lifestyle with this Keto Pasta Shells with Tomato Sauce recipe! Featuring shell-shaped pasta made from almond flour, psyllium husk powder, and xanthan gum, these gluten-free creations are perfect for soaking up the rich, aromatic tomato sauce. Simmered with garlic, red onion, and Italian herbs, the sauce delivers robust flavor without unnecessary carbs. Finished with a sprinkle of Parmesan cheese and fresh basil leaves, this dish is as visually stunning as it is satisfying. Whether you're embracing keto or simply looking for a healthier twist on classic pasta, these tender keto shells paired with a fragrant tomato sauce will redefine your comfort food experience. Ready in just over an hour and ideal for four servings, this recipe is sure to become a favorite in your weekly meal rotation!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Xanthan gum
- 2 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 2 cups Unsweetened tomato puree
- 2 cloves, minced Garlic
- 1 small, finely chopped Red onion
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Black pepper
- 0.25 cup, grated Parmesan cheese
- 4 as garnish Fresh basil leaves
Instructions
In a mixing bowl, combine almond flour, psyllium husk powder, xanthan gum, and salt. Mix well.
Add eggs and olive oil to the dry ingredients. Mix until a dough forms. Knead the dough for a few minutes until smooth.
Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.
Meanwhile, prepare the tomato sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add chopped red onion and minced garlic. Sauté until the onion becomes translucent.
Stir in the tomato puree, dried oregano, dried basil, and black pepper. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally. Remove from heat and set aside.
Take the dough out of the refrigerator and roll it out between two sheets of parchment paper until it's about 1/16 inch thick.
Using a round cookie cutter or a glass, cut out small circles of dough. Gently shape each circle into a shell by pressing around a clean finger or forming into a dome shape.
Bring a large pot of salted water to a boil. Gently place the keto pasta shells into the boiling water. Cook for 1-2 minutes or until they float to the top.
Remove the shells with a slotted spoon and place them on a dry kitchen towel to remove excess water.
In a serving dish, toss the pasta shells with the prepared tomato sauce. Sprinkle grated Parmesan cheese on top.
Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 31.2 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 739 mg | 57% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
