Keto Penne Pasta with Marinara Sauce
Indulge in a guilt-free comfort food classic with this Keto Penne Pasta with Marinara Sauce, an irresistible low-carb twist on traditional pasta night! Crafted from a homemade almond flour and cheese dough, this keto-friendly pasta boasts a tender yet satisfying texture, perfect for soaking up the robust marinara sauce. The sauce layers bold flavors from garlic, onion, Italian seasoning, and fresh basil, making every bite a true delight. Quick to prepare in under an hour, this recipe is ideal for busy weeknights while still feeling indulgent. Garnished with a sprinkle of Parmesan cheese, it's the perfect dish for keto enthusiasts craving a hearty Italian meal without the carbs! Keywords: keto pasta, low-carb marinara sauce, ketogenic Italian recipe, almond flour pasta.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 3 cloves garlic cloves, minced
- 14 oz canned crushed tomatoes
- 0.5 cup onion, finely chopped
- 0.25 cup fresh basil, chopped
- 0.25 teaspoon red pepper flakes
- 0.25 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
Preheat oven to 350°F (175°C).
In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 1-2 minutes, until melted, stirring halfway through.
Add almond flour and egg to the melted cheese mixture. Stir until a dough forms. If needed, knead with your hands to fully combine.
Roll the dough into a ball and place it between two large pieces of parchment paper. Using a rolling pin, roll out the dough to about 1/8 inch thickness.
Cut the rolled dough into penne-sized strips. Alternatively, use a pasta cutter for more precise shapes.
Bring a pot of salted water to a boil. Add the pasta and cook for 2-3 minutes until al dente. Drain and set aside.
Meanwhile, in a large skillet over medium heat, heat the olive oil. Add minced garlic and onion, sautéing until fragrant and onions are translucent, about 4-5 minutes.
Stir in the canned crushed tomatoes, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Simmer for 10 minutes to thicken.
Add chopped basil and cook for another minute until the basil is wilted.
Toss the cooked pasta with the marinara sauce in the skillet until well-coated.
Serve the pasta hot and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 28.5 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2037 mg | 157% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1907 mg | 41% | |
*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.
