Low Carb 'Pasta'
This is so versatile. And unlike regular flour-made pasta it won't bloat you. Although it will definitely fill you up with all that protein!
Instructions
- 1
Pre-heat the oven to 130°C fan, 150°C electric, or Gas 2.
- 2
Mix all the ingredients together in a bowl and leave to thicken — it won't take long.
- 3
Cut 8 sheets of baking paper to fit your baking sheets. You'll be cooking in 2 batches of 4 sheets each.
- 4
Divide the thickened mixture evenly between 4 sheets of baking paper.
- 5
Cover each portion with another sheet of baking paper and roll out fairly thin.
- 6
Place in the oven still covered with the top layer of paper.
- 7
Bake for 12 minutes. Repeat the cooking process for the second batch.
- 8
Remove from the oven and allow to cool on a rack.
- 9
Peel off the paper from one side and cut into any shape you want — squares for lasagne, strips for fettuccine, etc.
- 10
Reheat in the microwave and serve with your favourite sauce or pasta dish (e.g. mac n cheese or pesto). Or serve cold as a pasta salad. Freezes and refrigerates well too.
Notes
- Cut into squares for lasagne sheets, strips for fettuccine or tagliatelle, or small shapes for pasta salad.
- Freezes well — make a big batch and keep portions in the freezer for quick weeknight meals.
- The 15-minute rest time allows the psyllium husk to fully absorb the liquid and thicken the mixture before rolling.