Keto pasta with blue cheese sauce

Keto pasta with blue cheese sauce

So luscious. So creamy. So easy. This blue cheese sauce is irresistible on homemade keto pasta. Making your own gluten-free, keto pasta may take a tiny bit of extra effort, but it really pays off in the end. Buckle-up and embrace the adventure in your kitchen!

Keto pasta with blue cheese sauce

So luscious. So creamy. So easy. This blue cheese sauce is irresistible on homemade keto pasta. Making your own gluten-free, keto pasta may take a tiny bit of extra effort, but it really pays off in the end. Buckle-up and embrace the adventure in your kitchen!
USMetric
4 servingservings

Ingredients

  • 8 8 eggeggs
  • 10 oz. 280 g cream cheese
  • 1 tsp 1 tsp salt
  • 513 tbsp 80 ml (40 g) ground psyllium husk powder
Blue cheese sauce
  • 7 oz. 200 g blue cheese
  • 7 oz. 200 g cream cheese
  • 2 oz. 60 g butter
  • 2 pinches 2 pinches pepper
For serving
  • 4 tbsp 4 tbsp roasted pine nuts
  • ½ cup 125 ml freshly grated parmesan cheese

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C).
  2. Whisk eggs, cream cheese and salt into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes.
  3. Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.
  4. Place the parchment-covered batter in the oven, and bake for about 10-12 minutes. Let cool and remove the paper.
  5. Cut the pasta into thin strips with a pizza slicer or a sharp knife. It’s even easier to roll up the pasta lengthwise and cut strips with a pair of scissors.
  6. Stored in the refrigerator, the pasta keeps well for 2-3 days. It also freezes well. (Simply let it thaw at room temperature, or carefully heat in the microwave, before using.)
  7. To refresh the pasta before serving: heat the pasta for 30 seconds in the microwave oven, or just let the warm sauce heat it. The pasta is already cooked.

Blue Cheese Sauce

  1. Gently melt the blue cheese in a small saucepan over medium heat, stirring regularly. Add cream cheese, and stir well for a few minutes.
  2. Add the butter, and stir until smooth. Don’t bring the sauce to a boil; you just want it to be hot.
  3. Serve immediately with your keto pasta or zoodles. Top with roasted pine nuts and freshly grated parmesan cheese.

Tip!

Make it colorful! You can get a rainbow of colors – and flavors - by adding a few simple ingredients to this pasta.

  • Make it a deep red by adding 1-2 tablespoons of tomato paste.
  • Make it green with a few tablespoons of finely chopped fresh basil or a little frozen spinach.
  • Make it a lovely, sunny yellow with the wonderful flavor of saffron or turmeric. Try just a pinch dissolved in ⅓ tablespoon hot water, and mix it into the batter before adding the psyllium husk.

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36 comments

  1. Donna
    Made this yesterday for dinner. The sauce was lovely rich and creamy and the pine nuts were a nice addition. Definitely a great substitute for pasta. I was a bit sceptical about this recipe and wondered what the end result would be like but I plan on making this again
  2. Mina
    More dairy-free recipes PLEASE!
    Reply: #3
  3. Apicius
    Seriously...why do I keep seeing the "more dairy-free recipes" protests in the comments? Please understand that I (as well as many others) appreciate recipes containing dairy. Cheese and cream-filled foods are absolutely delicious, and I look forward to wonderful recipes as this one.
  4. Laura Giliberti
    How does it compare to Miracle Noodles? Why is this recipe 'challenging" what is the challenging part ? what doesnt work as clear as it sounds?
    Reply: #10
  5. lrogers13
    Would this hold up well enough to be used as noodles in a soup? Maybe if you throw them in at the last minute?
    Reply: #9
  6. RaSonya
    Can you use a pasta machine to extrude this into different classic pasta shapes?
  7. Barbara Simoes
    I have an herb cutter stashed away somewhere. It has numerous parallel discs like many pizza cutters evenly spaced. I'm thinking I could dig it out and try that...I never did use it for herbs! It was a well-intentioned gift that may just find a place back in my kitchen!
  8. Lucie Šilhavá
    I love this recepie. The pasta is sooooo god. I even eat it instead of bread! (Today with the tunafish salad and its just perfect...)
  9. Helen
    I think it would stand up in soup as it is firm

    Would this hold up well enough to be used as noodles in a soup? Maybe if you throw them in at the last minute?

  10. Helen
    I didn't think this recipe was challenging. I needed more psyllium husks than recipe but found recipe easy

    How does it compare to Miracle Noodles? Why is this recipe 'challenging" what is the challenging part ? what doesnt work as clear as it sounds?

  11. Kathi
    Made this an hour ago. I needed to stop myself from drinking the sauce right away. My family and I were amazed! Thanks for the great recipe. :-)
  12. Kitty
    I am so excited to make this!

    I've got a few questions though:
    Would you recommend using the block cream cheese (should this be melted first or anything?) or the spreadable cream cheese that is in a tub?

  13. Peggy
    When I made this, the color was a greyish brown. Much different than the photo. Has anyone else had that problem?

    Thanks!

    Reply: #35
  14. Ken
    I was skeptical until I tried it - by far the best tasting pasta I've had on low-carb. It was a bit browner than in the photo, I guess my psyllium husks coloured it a bit. BTW I think this would be great for lasagna and possibly also as a wrap.
  15. cynthia
    How long do you have to Refrigerate this and is it necessary??????
    Replies: #16, #25
  16. TeeDee
    I wouldn't think it was necessary, Cynthia, as someone mentioned making it an hour before they came back and said they loved the dish. I'm going to try it today or tomorrow--hope it's as good as the comments indicate :)

    How long do you have to Refrigerate this and is it necessary??????

  17. Jenni
    I love this recipe, I have made it several times. I always make large batches and make different sized noodles to freeze. The only alteration I make is the addition of garlic salt and pepper. I appreciate that when I make a large batch, the "batter" sits well while I make my different pasta sizes. I even make tortilla circles for use in: enchiladas, fajitas, etc... I also make large sheets of cooked "pasta" rolled up and frozen for a lasagna type dish. The garlic salt helps remove any egg taste, but the product pliability makes it very useful.
  18. Niklas
    The keto pasta was much better than I expected, the sauce was great ... I fried some mushrooms before I melted the blue cheese to add some extra flavour.
  19. Tash
    Please advise on a replacement for psyllium husk powder. Its not available in my country. Would love to try this pasta!
  20. Jill
    I am new to low carb keto - so if someone else understands what I am missing, please help me out...
    The nutrition calculator show 7g of carbs per serving, but there are more than 7 carbs in the psyllium husk powder for 1 serving...
    I think I will still make the recipe, calculating my own carbs based on ingredients used, but I just wanted to see if there was something different that I have not learned yet for why it is listed that way. Thanks in advance for any info...
    Reply: #21
  21. Chrislyn
    The nutrition calculator is Net Carbs. Psyllium is almost all fiber. With net carbs, fiber is subtracted. I intend to try this with my ground flaxseed since it is almost all fiber also.
  22. Katy
    Just made the pasta. Was surprised at the results! It's very easy, but I did add a little extra psyllium husk. I also think next time I will make it thinner, I could've got 3 trays from the batter. (My oven is small) it could be a great substitute for a wrap or a sushi style roll. I didn't make the blue cheese sauce as I'm not a fan, but made mushroom & cream with chicken. Will definitely be experimenting with this recipe. Thanks! Note: I microwaved the cream cheese as I didn't have time to get it to room temp.
  23. Jerry
    I made 1 serving of this today, just to test it out. I have to say the texture and flavor were very good. However, the color was nothing like in the photo. It had a darker brown color. It was similar in color to a light portobello mushroom, which is appropriate as the flavor of these noodles reminded me of mushrooms. It could be that the ground psyllium powder I have could be very finely ground and the 1.5 Tbsp. I used (as recommended for 1 serving) was more psyllium than what the author of the recipe intended. I'll try a bit less next time to try to make this more "pasta-like". But, in the meantime, it tastes great as is!
  24. Anna
    I made this today and it was fantastic. I was missing pasta. I didn't make the pasta sauce with it. I tossed it in olive oil with crushed garlic, lots of fresh basil, cherry tomatoes and mozzarella.
    My pasta was a lovely pasta colour and slightly yellow from the eggs. I used blond psyllium husks which I powdered myself.
    Thanks for the great recipe.
  25. Anna
    You only refrigerate it if you aren't going to eat it straightaway. If you want to make it today and eat it tomorrow you can store it in the fridge. I just ate it immediately so I didn't need to put it in the fridge.

    How long do you have to Refrigerate this and is it necessary??????

  26. NR
    I'm not a cheese fan, but would love an alternative to regular pasta and this one sounds like a winner. Any advice on what I can substitute the cream cheese with? Looking forward to any suggestions! Thanks!
  27. Dale
    I think I'll try this sauce and serving suggestion with konjac pasta or noodles. In Australia, they are available under the Slendier brand (Woolworths has them).
  28. Theodore
    The pasta itself is a great find for a pasta replacement. Unless you really like blue cheese...the sauce is way to potent. Maybe a feta cheese or just do alfredo sauce.
  29. Lee
    I liked the pasta and sauce but found this a bit rich (too much dairy). However, I can see myself making both again (just not at the same time). I like the idea of the pasta with a tomato-meat sauce.
  30. Adam
    Hmm, I miss Spaetzley I wonder if I put the batter though my spaetzley press into boiling water it would work the same...
  31. Mira
    What's the texture and taste of the Keto pasta in this recipe? I am hesitant to make this pasta without some feedback from people who have already made it. Does it have the texture of pasta, a bite, or is it soft like a noodle ... or neither?

    Some reviewers said their pasta was brown, like mushrooms, and did not match the color in your photo. Is there a certain brand of psyllium husk powder that would ensure a "golden" or off white colored pasta?

  32. Rhonda
    My pasta stuck to the parchment paper. Like glue, both sides. It was impossible to get off. I had to throw it all out! So disappointing and it smelled so good. I've gone over the instructions several times and cannot figure out what I did wrong as no one else seems to have had this problem. What could I have done wrong?

    I'm anxiously awaiting your reply because I'm dying for pasta!

  33. Kaila Smith
    what brand of psyllium husk should I use?
  34. Soeurlt
    This took longer to bake than indicated in the recipe but the results were great. Definitely adding this to my weekly menus. I added a pinch of nutmeg to the batter. Scrumptious. DietDoctor Nutrionist please post nutrition figures for just the pasta alone. Thanks
  35. Annette
    Yes mine was an unattractive grey. Next time I will offset this with chopped parsley.
  36. Annette
    This recipe was not tested! It needs loads more psyllium husks to get the right texture. In no way would the batter be spread, it definitely pours! Please test recipes on the site before listing!

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