LOW CARB PASTA WITH CREAMED MUSHROOMS
Prep time
Cook time
Total time
Delicious low carb pasta ribbons made with chickpea flour, served with creamed mushrooms.
Author: Antya
Recipe type: Pasta and Gnocchi
Cuisine: Ketigenic. LCHF. Low Carb. Grain free. Gluten Free.
Yield: 2
Ingredients
for the pasta
- 100g organic chickpea (gram) flour (U.S. option HERE) -pre-baked for 3 hours at 90°C the day before - see Notes below
- 1 egg
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- 1 TBSP water (if required)
- some fine coconut flour for dusting (U.S. option HERE)
- 1 handful coarse Himalayan pink salt (U.S. option HERE)
for the creamed mushrooms
- 300g oyster mushrooms (or any other you prefer)
- 2 TBSP coconut oil (U.S. option HERE)
- 1 clove garlic (finely chopped)
- a sprinkle of fine Himalayan pink salt
- a sprinkle of organic broth granules or ½ stock cube (crumbled)
- cayenne pepper, paprika, turmeric - to taste
- a splash of white wine
- 200ml organic double cream
- 3 tablespoons chopped fresh parsley
Instructions
- put the sieved chickpea flour in a large bowl, add salt and xanthan gum, and mix
- make a dip in the centre of the flour and crack the whole egg into it
- mix well with a fork and then by hand, kneading until a dough consistency is achieved - add water if too dry
- form a ball, wrap it in cling film and put it in the fridge to rest while you prepare the mushrooms
- put the coconut oil into a wok or similar, add chopped garlic and cleaned chopped mushrooms
- stir and cook on medium high for a few minutes
- add a splash of white wine and wait for it to evaporate, then add everything else except the parsley
- cook until tender and all the water has evaporated, adjust salt and spices if necessary
- add cream and parsley and cook for a further 1 minute, turn off heat and cover with a lid
- sprinkle some coconut flour onto a work surface and spread out the pasta dough until very thin
- sprinkle some coconut flour all over the surface of the flattened dough then roll it like a swiss roll
- using a sharp knife, slice the roll across, cutting 1cm slices
- as you cut each slice, unroll it straight away and place the ribbons (don't worry if they brake or are uneven) onto a plate making sure they don't touch each other or they will stick together
- fill ⅔ of a pot with water, add coarse salt and bring to the boil
- put in all the pasta ribbons and cook until al dente, about 4-5 minutes
- warm up mushroom sauce if necessary
- drain the pasta and place on two serving plates, pour mushrooms on top and serve immediately
Notes
Pre-baking the chickpea flour is something Italians have always done traditionally, to break the fibres and make them bind better. I spread out the entire content of the flour pack I bought onto a baking tray and baked away. Once totally cooled I stored the baked flour in a sealed container ready to use.
You might find that putting cling film on top of the dough, and then use a rolling pin above that, will prevent the dough sticking too much.
You can prepare the pasta ribbons in advance: just get to step 13 then cover the plate with cling film and store in the fridge for up to 24 hours.
Don't panic if the pasta ribbons don't seem enough for 2 people, as this is much more filling than ordinary pasta.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
You might find that putting cling film on top of the dough, and then use a rolling pin above that, will prevent the dough sticking too much.
You can prepare the pasta ribbons in advance: just get to step 13 then cover the plate with cling film and store in the fridge for up to 24 hours.
Don't panic if the pasta ribbons don't seem enough for 2 people, as this is much more filling than ordinary pasta.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 856 Fat: 69g Net Carbs: 30g Protein: 21g
Recipe by at https://staging.queenketo.com/low-carb-pasta-creamed-mushrooms/