Keto Parmesan Spinach Linguine Recipe

About this recipe

A creamy and satisfying keto-friendly dinner featuring spinach, parmesan, and linguine made with low-carb ingredients. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• NaN Unsweetened Almond Beverage
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 200G Daylesford Organic Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 375G Shirataki Noodles, 375G

Instructions

1. 1. Place 1/2 cup unsweetened almond milk, 1/2 cup chicken broth, and 1 package of chopped spinach in a food processor. Blend until smooth.
2. 2. Heat 2 tablespoons of butter in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté for 2-3 minutes until softened.
3. 3. Add the spinach mixture to the skillet and cook over low heat for 5 minutes, stirring occasionally.
4. 4. Stir in 1/3 cup grated parmesan cheese and 1/2 teaspoon black pepper. Continue cooking until the sauce thickens.
5. 5. Prepare 1 package of shirataki noodles according to package instructions. Drain and transfer to a serving dish.
6. 6. Pour the spinach sauce over the shirataki noodles and toss to combine. Serve warm.