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prep time
30 min
cook time
15 min
ready time
45 min
Low Carb Gluten-Free Pappardelle Pasta with Sausage and Peas
This Italian-style pasta dish is made using homemade Keto egg noodles, created from a blend of cream cheese, almond flour, salted butter, and eggs. The batter is cooked on a silicone mat in the oven to form a thin sheet that is later rolled and cut using a knife post-bake. Mild and sweet Italian sausage is cooked, crumbled, and then simmered in a delicious San Marzano tomato and garlic sauce. The tomatoes are broken up using a spoon and allowed to simmer until most of the liquid has evaporated to form a nice glaze around the meat. Peas are added to the mixture right before the egg pasta is tossed in. The final dish is topped with large shavings of parmesan cheese. You will love the thought of cooking homemade low-carb noodles for this family-friendly meal!
Are Italian sausages gluten-free?
Not all Italian sausages are gluten-free! So be sure to check the labels before purchasing or consuming. As an alternative, you can always use ground pork.
Do I have to use San Marzano tomatoes?
No, you can swap the tomatoes 1:1 with diced tomatoes or another whole canned tomato. We like using San Marzanos, however, because they have thicker flesh with fewer seeds and a less acidic and sweet taste.
Do I have to use a silicone mat?
Yes, the egg pasta’s success depends on using a silicone mat, creating a nonstick surface. A silicone mat makes it possible to peel the pasta sheet from the mat and cut it into noodles.
My pasta is not coming off the silicone mat. What did I do wrong?
If your pasta is not coming off easily, it means that the pasta sheet is underbaked. Try cooking the sheet for another 2-3 minutes and try again. You want to look for a sheet with some large bubbles forming underneath, which means that it has dried out in the oven.
Serving suggestions
Double or triple this Keto Italian Plate to make a lovely appetizer for a large family:
https://www.carbmanager.com/recipe-detail/ug:eebb0935-5b13-0681-5dfd-78aa617f704c/keto-italian-plate
Net Carbs
7.5 g
Fiber
1.8 g
Total Carbs
9.4 g
Protein
31.2 g
Fats
50.9 g
624 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese
2 tbsp
Raw egg
3 large
Almond flour
0.25 cup
Butter
2 tbsp
Avocado oil
1 tbsp
Garlic
1 clove
Red onion
0.25 cup
Italian sausage
1 lb
San Marzano Style Italian Tomatoes Whole Peeled
14 oz
Frozen peas
0.25 cup
Parmesan cheese
0.25 cup, shredded
Recipe Steps
steps 11
45 min
Step 1
Preheat an oven to 300 F. Combine the cream cheese, eggs, almond flour, salted butter, and a pinch of sea salt in a blender.Step 2
Blend until smooth. In the meantime, prepare a baking sheet with a silicone mat on top.Step 3
Pour the mixture onto the baking sheet and spread the batter thin but keep it on the silicone mat (try not to let the batter extend onto the baking sheet itself). Bake for 8-10 minutes or until the pasta is starting to puff in places. Remove and allow to cool slightly before attempting to peel the pasta off the mat.Step 4
In the meantime, preheat a large nonstick skillet over medium-high heat. Add in 1 tbsp avocado oil and swirl to coat. Add in the diced red onion and minced garlic.Step 5
Add in the ground raw sausage and cook it until it is halfway cooked. Crumble the sausage as it is cooking using a spoon.Step 6
Add in the tomatoes and crush them, and cut them into smaller pieces using a spoon. Add in minced garlic and allow the mixture to simmer for 5-8 minutes or until most of the liquid has evaporated and is starting to cling to the meat.Step 7
While the sauce is simmering, remove the pasta from the mat. Gently peel up the pasta sheet from the silicone mat. Use a spatula to scrape the sheet up and begin rolling it. Continue to use a spatula to push up the pasta sheet as you roll.Step 8
Cut the pasta into wide strips about ¾” thick using a sharp knife.Step 9
Add in the peas and cook for 30 seconds, stirring well.Step 10
Then unravel each pasta round into the pan. Do this by hand as a spoon tends to break the noodles.Step 11
Give the pan a gentle toss or stir. Taste and add sea salt as desired. Serve immediately with some shaved pieces of parmesan cheese. You can make shaving like this by taking a vegetable peeler to a block of parmesan cheese.
Comments
IncredibleKale620805 3 years ago
Can the pasta be made in large(multiple) batches and frozen to keep on hand for this?
Nana21271 3 years ago
I would like to know as well. I am thinking that you can but would definitely like to know and also the shelf life once it's frozen. If no answer by the time I make it I will just freeze some and assume it's good for at least 3 months and see.