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Keto Vegan Spaghetti

November 19, 2020



Keto vegan spaghetti on a large white platter with silver tongs next to Primal Kitchen Pink Primavera Sauce and sprigs of parsley

Similar to shirataki noodles, pasta made from hearts of palm are a lower carb alternative to pasta made with flour (including nut-based flours). We used Palmini low-carb linguine, which contains 4 grams of carbs per serving, in our keto vegan spaghetti. These gluten-free noodles provide the texture, chew, mouthfeel, and bland flavor that allow the sauce and toppings to shine. We paired the swirly hearts of palm noodles with our vegan Pink Primavera Sauce, which is made with avocado oil; beets, tomatoes, apples to get a gorgeous fuchsia hue; and cashew butter for creaminess with no dairy. Our four-ingredient keto vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes.

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Keto Vegan Spaghetti Recipe

Time: 7 minutes

Servings: 3

Ingredients

Instructions

  • Place linguine in a colander in the sink. Drain noodles and rinse well, allowing all water to drain after rinsing.

Palmini hearts of palm linguine in a colander being rinsed under running water

  • Heat Pink Primavera Sauce in a pot over medium-high heat. Add drained noodles, and stir with tongs to combine the sauce and noodles. 
  • Heat sauce and noodles until both are hot, about 3 minutes.

Hands using tongs to toss Primal Kitchen Pink Primavera Sauce with hearts of palm linguine

  • Chop parsley. Divide spaghetti onto 3 plates (or store extra servings in a glass container with lid in the refrigerator). Sprinkle 1 tablespoon parsley and 1 tablespoon vegan parmesan on top of each plate of spaghetti.  

Nutrition info (per serving):

Calories: 88

Carbs: 10 grams

Fat: 5 grams

Protein: 5 grams 

Nutrition info calculated using Cronometer.

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