This recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website and facebook page where she shares stories and pics about our life. We know that you will LOVE this keto pasta with pesto and zesty salmon recipe!
Keto Pesto Pasta Ingredients
5 packs of Miracle Noodles (more or less, depending on the size of your family)
1 serving of Pesto (See directions and ingredients for your homemade vegan pesto sauce HERE.)
4 filets of Wild Alaskan salmon
3 tablespoons virgin coconut oil
1 package of Salmon Seasoning Mix
2 cups raw spinach
*optional: 1/2 fresh lemon
Keto Pesto Pasta Instructions
Step #1: Follow the directions on the Miracle Noodles package to prepare those. (It takes about ten minutes.)
Step #3: Follow stove top instructions for cooking salmon on the Salmon Seasoning Mix package, except use coconut oil in place of the olive oil.
Step #4: While the salmon is cooking, make the pesto in your food processor.
Step #5: Add the remaining two teaspoons of Salmon Seasoning Mix to Miracle Noodles as they are dried out in a skillet. Add in spinach. As spinach begins to wilt, add in pesto. Turn off heat and mix together.
Step #6: Add cooked salmon on top of pasta.
Step #7: Squeeze fresh lemon over the top!
Vegan Keto Pesto Ingredients
1 1/2 cups fresh basil
3 small cloves garlic (peeled)
2 tablespoons pine nuts
1/4 teaspoon pink salt
1/3 cup + 2 tablespoons raw cashews
1/2 teaspoon lemon juice
1/2 cup extra virgin olive oil
Vegan Keto Pesto Instructions
Step #1: In a food processor, blend the cashews about a minute on high speed.
Step #2: Add all other ingredients, minus the olive oil. Process the food on high speed about 30 seconds.
Step #3: Add in olive oil. Process the food an additional minute on high speed.
If you are sensitive to cashews, we have a nut-free vegan pesto recipe here as well.
Dr Jockers Comments:
One of the biggest things people miss on the ketogenic diet is pasta. Not anymore! This keto pesto pasta tastes incredible, is loaded with healthy prebiotic fiber for the microbiome and helps to burn fat and reduce inflammation.
The pasta is from Shirataki noodles which are made out of konjac flour. It is called “Miracle Noodles” because they taste wonderful and have 0 calories! The konjac flour is found in various species of tubers found in Japan and China. It is a soluble fiber that is similar to pectin in structure and function. The konjac flour is one of the world’s greatest sources of the hydrocolloidal polysaccharide, glucomannan.
Glucomannan is a fantastic prebiotic that helps nourish a healthy microbiome, support stable blood sugar and improve bowel tone. The pasta has a great texture and is SUPER SIMPLE to make! The noodles are very long, so be sure to cut them at least once in the middle to make it easier to get on your fork and in your mouth.
The pesto is rich in healthy fats from the olive oil, pine nuts and cashews and anti-oxidants from the garlic, lemon juice and basil! This pesto recipe tastes INCREDIBLE on this pasta…I just keep going back for more!
The salmon is a great way to add high quality protein and omega 3 fatty acids to this recipe to help improve lean body tissue and reduce inflammation in the body. Be sure to get Wild-caught salmon, ideally from the Pacific coast. One good source for salmon is Vital Choice, which has the most pure and highest quality salmon in the world. You can get Vital Choice salmon through US Wellness Meats.