My Low Carb, High Protein, Gluten Free, almost not diet cheating, budget friendly meal.
Black Soybean Spaghetti.
This is a creation that I never in a million years thought that I would try. I love pasta with all of my heart. Especially traditional, homemade pasta. I never would have even classified a black soybean pasta as a pasta before about a month ago. However, diets can change your opinions quickly when you're in search for healthy comfort food. And when those comfort foods happen to be tasty, it is a rare treat. So, when I found a box of Simply Nature's Black Soybean Spaghetti at Aldi a couple of weeks ago, I jumped at the opportunity to try it out.
Emma's Black Soybean Spaghetti & Alfredo Sauce
Ingredients:
1 Box Black Soybean Spaghetti
1-3 cups of grated or shredded Parmesan or vegan alternative
2-4 cups of Kroger's Carbmaster's Milk Lactose Free Original Nonfat Milk or dairy/non-dairy alternative
Easy Low Carb & Gluten Free Roux*
1-5 Cloves of minced Garlic, measure with your heart
Pepper
Salt
Onion Powder
Garlic Powder
Dried Basil
How to Cook:
Make spaghetti according to box instructions.
In a large sauce pan, prepare the Easy Low Carb & Gluten Free Roux on medium heat, add the minced garlic now. When it is ready, add a small amount (about a 1/5 cup) of the Carbmaster's Milk. Stir around to smooth the clumps out. When the liquid begins to thicken, add about a half cup more Milk and stir around again. Repeat until liquid is correct amount and consistency, now add the Parmesan cheese about a half cup at a time until it appeals to your taste. I personally love cheese, so I add an awful lot, but because of the roux, it will be creamy enough to not need too much if you don't love cheese as much as I do. Add salt, pepper, onion powder, garlic powder, and dried basil to taste.
Drain the spaghetti in a strainer, and then add to the sauce pan. Mix it with the sauce until it is all nice and incorporated.
Serve immediately or separate for meal prep.
I really do love this recipe. The Black Soybean spaghetti, Parmesan Cheese, Carbmaster's Milk, and Garbanzo Bean Flour make it high in protein, so for 70% vegetarians like me, this is amazing. Those same ingredients also make this recipe gluten free and low carb! It is still going to be a bit high in calories and potentially fat, depending on what fat is used in the roux and the type/amount of Parmesan cheese used...but I would still count this as a guilt free, Italian style, comfort food recipe!
コメント