After the zucchini pasta yesterday, I am here with another interesting and really delicious pasta. This actually tastes like pasta and is very low in carb. Made with eggs, cream cheese and coconut flour, this pasta does involve a little work, but it is all worth the effort. This has become my favourite pasta dish and I will be making this again.
The brown butter sauce used in the recipe is quite easy to make with minimum ingredients and is absolutely yum. You can’t make it in bulk. Just make enough sauce for the meal and toss your pasta in it. The recipe I am giving serves one person, so feel free to make a larger batch if serving for a crowd. The only point to be noted while making the sauce is do not leave the stove. Butter burns really quick and it will be very bitter. So once the butter starts browning, add in the pasta and stir immediately. Do not let it cook more than necessary. Keep your pasta ready before starting the sauce, trust me, it is easier this way. I made the pasta long before I started with the sauce. Now let us move on to the recipe.
For The Egg Pasta:
Egg – 3
Cream Cheese – 2 tbs
Coconut Flour – 2 tsp
Salt – to taste
For The Sauce:
Butter – 2 tbs
Dried Basil – 1 tbs
Pepper and Salt to taste
In a blender jar, take eggs, cream cheese, coconut flour and salt and blend well.
In a non stick pan, add a little batter and spread it evenly.
Cover and cook until done.
Gently slide it off to a cutting board and allow it to cool.
By the time, make the second bread.
Once it is cool, slice it into thin stripes.
Finish the whole batch of batter and keep the pasta ready before starting the sauce.
In the same pan add butter.
Let it melt. Add in basil and wait until the butter browns.
Add salt and pepper to taste and add the pasta immediately.
Give a gentle stir and serve it immediately.