Pumpkin Seed & Garlic Pasta

Tired of marinara on your pasta and rushed for time? Just blend all the ingredients in a mini food processor and the sauce is made! Plus, if you make it with prepared pesto, you can make it with cupboard staples. My kind of cooking!

Not only is this prepared in just a couple of minutes but it serves two people or can be doubled for four servings. It is also low carb and dairy free/vegan if you use fresh basil or vegan pesto. Following a traditional Keto diet? Just substitute heavy cream for the non-dairy milk, traditional pesto and real Parmesan cheese.

I tested it out both vegan and keto and with homemade pesto and all versions were great. To keep carbs low, I used shirataki noodles but use whatever pasta fits your lifestyle. The original recipe said to mix the sauce cold with zucchini noodles but I much prefer the sauce warmed.

Pumpkin Seed & Garlic Pasta 2.71 net carbs per serving for only the sauce, using fresh basil and 3 tablespoons unsweetened almond milk. 1/4 cup raw pumpkin seeds (I use this brand) 2 tbsp. nutritional yeast flakes (I use this brand) 1-2 cloves garlic, cut into pieces 1/4 cup packed fresh basil leaves or 1 to 2 tbsp. prepared pesto (dairy free if desired) 3 tbsp. unsweetened non-dairy milk or water or heavy cream, to desired consistency unrefined sea salt and pepper to taste (I use this brand) Low or zero carb pasta of choice, cooked I garnished mine with a couple of cut up grape tomatoes and Parmesan cheese (use vegan, if desired) 1. In a mini blender, combine pumpkin seeds, garlic, nutritional yeast and basil or pesto; blend until smooth, slowly adding non-dairy milk or water to desired consistency. Season to taste with salt and pepper. 2. Heat on medium heat in the microwave or a small saucepan just until heated through. If mixture thickens, add a small amount of non-dairy milk or water. 3. Serve over hot cooked pasta and garnish with grape tomatoes and Parmesan (or vegan Parmesan) cheese, if desired. Servings: 2 Nutrition Facts Serving size: 1/2 of a recipe (1.7 ounces).

Nutrition information calculated from recipe ingredients. The nutritional analysis is for only the sauce using 3 tablespoons non-dairy milk and fresh basil. The salt and pepper were not calculated since the amount used is up to you. Amount Per Serving Calories 100.85 Calories From Fat (55%) 55.91 Total Fat 6.73g Saturated Fat 1.25g Cholesterol 0mg Sodium 15.15mg Potassium 21.65mg Total Carbohydrates 4.23g Fiber 1.52g Sugar 0.03g Protein 5.67g