Keto Rotini Pasta with Tomato Sauce
Indulge in the perfect balance of flavor and nutrition with this Keto Rotini Pasta with Tomato Sauce recipe, tailored for low-carb enthusiasts and pasta lovers alike. Made from a unique blend of almond flour, psyllium husk powder, and xanthan gum, these rotini noodles offer a gluten-free, keto-friendly alternative that's both satisfying and delicious. The hearty homemade tomato sauce, infused with fragrant garlic, Italian seasoning, and fresh basil, pairs beautifully with the tender pasta, creating an irresistible dish that's sure to impress. Ready in under an hour, this recipe is ideal for those seeking a quick yet wholesome meal, complete with the richness of grated Parmesan cheese for the perfect finishing touch. Whether you're embracing a ketogenic lifestyle or simply exploring healthier options, this dish transforms comfort food into a nutritious delight.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon xanthan gum
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 cups crushed tomatoes
- 1 tablespoon Italian seasoning
- 0.25 cup fresh basil
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese
Instructions
In a large mixing bowl, combine 2 cups of almond flour, 2 tablespoons of psyllium husk powder, and 1 teaspoon of xanthan gum. Mix them well using a whisk.
Make a well in the center of the dry ingredients and add 3 large eggs. Mix until it forms a dough-like consistency.
Knead the dough on a surface dusted with almond flour for about 2-3 minutes, then roll it into a ball.
Using a pasta maker or a rolling pin, roll out the dough to about 1/8 inch thickness. Cut into rotini shapes using a pasta cutter.
Bring a pot of salted water to a boil, add the keto rotini pasta, and cook for 3-5 minutes or until tender. Drain and rinse with cold water.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
Add 2 cups of crushed tomatoes to the skillet with 1 tablespoon of Italian seasoning. Simmer for 10 minutes to thicken the sauce.
Stir in 0.5 teaspoon of black pepper and freshly chopped basil leaves. Adjust seasoning with more salt to taste, if necessary.
Add the cooked keto rotini to the sauce, mixing well to coat all the pasta in the sauce.
Serve hot, garnished with grated Parmesan cheese and additional freshly chopped basil if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 21.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1128 mg | 87% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1424 mg | 30% | |
*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.
