Recipe By Primal Kitchen Recipes
This pasta is similar to shirataki noodles, pasta made from hearts of palm are a lower carb alternative to pasta made with flour (including nut-based flours) in this 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 Low carb 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. This four-ingredient keto vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes.
1 package Palmini linguine
3 Tbsp. vegan parmesan
3 Tbsp. parsley, chopped
Place Keto friendly linguine in a colander in the sink. Drain noodles and rinse well, allowing all water to drain after rinsing.
Heat Keto friendly 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.
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.