Creamy Vegan Keto Pumpkin Seed Pasta
Indulge in a rich and creamy pasta dish packed with a variety of healthy fats and minimal carbs. This vegan and gluten-free recipe features the nutty goodness of pumpkin seeds, the creaminess of coconut cream, and the delicate flavor of tahini. Enjoy a satisfying meal that adheres to your dietary needs without compromising on taste or nutrition.
ingredients
- 4 oz gluten-free pasta of choice
- 2 tbsp MCT oil
- ¼ cup pumpkin seeds
- 2 tbsp tahini
- ½ cup unsweetened almond milk
- ¼ cup coconut cream
- ¼ cup macadamia nuts, chopped
- ¼ cup walnuts, chopped
- 1 small zucchini, spiralized (optional for added texture)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Cook the gluten-free pasta according to package instructions. Drain and set aside.
- 2.
In a skillet, heat MCT oil over medium heat. Add pumpkin seeds and toast until slightly golden. Remove from heat and set aside a small portion for garnish.
- 3.
In a blender, combine tahini, almond milk, coconut cream, and the toasted pumpkin seeds (except the reserved portion). Blend until smooth and creamy.
- 4.
Return the skillet to medium heat and pour in the blended mixture. Stir in the macadamia nuts, walnuts, and spiralized zucchini (if using). Cook for 2-3 minutes until heated through.
- 5.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. Season with salt and pepper to taste.
- 6.
Serve the Creamy Vegan Keto Pumpkin Seed Pasta in bowls, garnish with the reserved toasted pumpkin seeds and fresh parsley if desired.
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