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prep time
45 min
cook time
20 min
ready time
1 h 5 min
Low-Carb High-Protein Tuna Pasta
This creamy, high-protein Keto pasta is about to become one of your favorite low-carb dinner recipes! It is the perfect comfort food because it features an aldente homemade Keto pasta, loaded with flavor from spinach, garlic, mushrooms, sundried tomatoes, and canned tuna. Not to mention, this pasta is packed with protein and fats and has very few carbs.
How to make Keto pasta
This Keto pasta recipe is easier than you might think. Mix almond flour, coconut flour, xanthan gum, and salt in a food processor and pulse until incorporated. Add vinegar, eggs, and pulse until a dough forms. Let it rest in the fridge, then divide and shape it into orecchiette-shaped pasta. You can also shape the dough into farfalle. As opposed to regular pasta, this Keto version cannot be boiled. Instead, it is cooked and basted in a bit of oil for a couple of minutes until golden. When eaten plain, the cooked pasta is a bit crispy on the outside. But once added to the remaining elements, it absorbs the flavors and becomes chewy.
How can you customize this Keto recipe?
This pasta salad features bold flavors from spinach, sundried tomatoes, and mushrooms. You can use the pasta to create any Keto-friendly pasta dish of your choice. You can also use store-bought Keto pasta to cut the prep time in half.
Can you prepare this dish using another protein?
Absolutely! We have used canned tuna for this recipe, but you can use other types of canned fish, like salmon or mackerel. You can also use any leftover cooked seafood like salmon, cod, sea bass, crab, or shrimp. If you’re not on a pescatarian diet, you can prepare this recipe using beef or chicken. Use this recipe as a base to create many low-carb high-protein pasta recipes.
Net Carbs
8.9 g
Fiber
8.7 g
Total Carbs
18.6 g
Protein
31.8 g
Fats
48.2 g
615 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms
400 g
Sun dried tomatoes
0.25 cup, whole pieces
Spinach
3 cup
Garlic, fresh
2 clove
Almond flour
1 cup
Coconut flour
4 tbsp
Baking Aids Xanthan Gum
2 tsp
Salt
0.25 tsp
Vinegar
2 tsp
Raw egg
2 large
Avocado oil
4 tbsp
Tuna canned in oil
1 cup, packed
Heavy cream
0.5 cup
Lemon juice
2 tbsp
Parsley
2 tbsp, chopped
Recipe Steps
steps 9
1 h 5 min
Step 1
Start out by prepping the vegetables. Slice the sundried tomatoes and mushrooms, chop the spinach, and mince the garlic. Set them aside.Step 2
Add almond flour, coconut flour, xanthan gum, and salt to a food processor. Pulse until combined. Add the vinegar and pulse.Step 3
Add the eggs to the food processor and pulse until a dough forms. The dough should be firm, yet slightly sticky. Wrap the dough in cling film and knead through the plastic for a couple of minutes.Step 4
Transfer to the fridge and rest for 30 minutes. Sprinkle a clean surface with coconut flour and place the rested dough on it. Cut in half, and roll each piece into two ½ inch (1cm) thick logs.Step 5
Slice each log into ½ inch (1 cm) pieces. Using your thumb, press each piece against your opposite palm, creating an indentation. Place the pasta in the freezer to firm up.Step 6
Add 2 tbsp of oil to a skillet and add the mushrooms. Cook for 5 minutes until the mushrooms are darker and have shrunk to half their original size. Add the minced garlic, sundried tomatoes, and spinach, and cook for 1-2 minutes.Step 7
Take the veggies out of the pan, drop the heat to low, and add 2 more tbsp of oil. Take the pasta out of the freezer and add it to the skillet. Baste with the oil until slightly golden.Step 8
Return the cooked veggies to the skillet and add the drained tuna and heavy cream. Toss everything together and add the lemon juice—season with salt and pepper to taste.Step 9
Garnish with chopped fresh parsley. Transfer to serving plates and enjoy with a lemon wedge.
