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Low Carb Gluten-Free Pappardelle Pasta with Sausage and Peas Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★★
5/5
(2247 reviews)
By Zylo Nutritionist Team
Low Carb Gluten-Free Pappardelle Pasta with Sausage and Peas
Zylo Recipes

Description

Experience the comforting embrace of a classic Italian-inspired pasta dish, reimagined with a thoughtful approach to ingredients. At its heart lies a unique homemade egg noodle, crafted from a simple yet elegant blend of cream cheese, almond flour, butter, and eggs. This mixture is transformed into a delicate sheet, baked to perfection, then carefully rolled and sliced into tender strands.

The sauce begins with savory Italian sausage, cooked until browned and then crumbled into a rich base. This flavorful meat simmers in a luscious tomato and garlic sauce, the flavors melding together to create a deep, satisfying glaze. Sweet peas are stirred in, adding a burst of freshness and a delightful counterpoint to the savory notes.

The homemade egg pasta is then gently tossed into this flavorful concoction, creating a symphony of textures and tastes that dance across the palate. Finally, the dish is crowned with generous shavings of parmesan cheese, its salty, nutty flavor enhancing the overall experience. This is a meal designed to be shared and savored, a comforting and satisfying take on a beloved classic that will appeal to the whole family.

For those mindful of dietary needs, ensuring your Italian sausage is gluten-free or substituting with ground pork allows for a broader enjoyment of this dish. While the distinctive sweetness of the specific plum tomatoes elevates the sauce, diced or other canned tomatoes provide a readily available and versatile alternative, ensuring that the heart of the recipe remains accessible and delicious.

Preparation Time

Prep Time
30 min
Cook Time
15 min
Total Time
45 min

Nutrition Information

Per 1 bowl serving
C
Calories
450 Kcal
C
Carbs
25 g
Fi
Fiber
8 g
Sugar
5 g
P
Protein
35 g
C
Fats
30 g
Saturated Fats 12 g
Unsaturated Fats 15 g
Cholestrol 90 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Cream cheese
    Cream cheese
    2 tbsp
    2.
    Raw egg
    Raw egg
    3 large
    3.
    Almond flour
    Almond flour
    0.25 cup
    4.
    Butter
    Butter
    2 tbsp
    5.
    Avocado oil
    Avocado oil
    1 tbsp
    6.
    Garlic
    Garlic
    1 clove
    7.
    Red onion
    Red onion
    0.25 cup
    8.
    Italian sausage
    Italian sausage
    1 lb
    9.
    San Marzano Style Italian Tomatoes Whole Peeled
    San Marzano Style Italian Tomatoes Whole Peeled
    14 oz
    10.
    Frozen peas
    Frozen peas
    0.25 cup
    11.
    Parmesan cheese
    Parmesan cheese
    0.25 cup, shredded

Instructions

    1.
    Preheat an oven to 300°F (150°C). In a blender, combine cream cheese, eggs, almond flour, salted butter, and a pinch of sea salt. Blend until smooth, ensuring all ingredients are well incorporated for a consistent batter.
    2.
    Line a baking sheet with a silicone mat, ensuring it covers the entire surface. This prevents sticking and makes it easier to remove the pasta sheet later.
    3.
    Pour the batter onto the silicone mat, spreading it thinly and evenly. Avoid letting the batter extend onto the baking sheet itself. Bake for 8-10 minutes, or until the pasta begins to puff in places. Remove and let cool slightly before peeling.
    4.
    Preheat a large nonstick skillet over medium-high heat. Add 1 tbsp of avocado oil and swirl to coat the pan. Add diced red onion and minced garlic, sautéing until fragrant and translucent.
    5.
    Add the ground raw sausage to the skillet and cook until it is halfway cooked, crumbling the sausage with a spoon as it cooks to ensure even cooking.
    6.
    Add the tomatoes to the skillet and crush them into smaller pieces using a spoon. Add minced garlic and allow the mixture to simmer for 5-8 minutes, or until most of the liquid has evaporated and the sauce starts to cling to the meat, creating a rich glaze.
    7.
    While the sauce is simmering, gently peel the pasta sheet from the silicone mat. Use a spatula to carefully lift the edge of the sheet and begin rolling it tightly, continuing to use the spatula to push up the pasta sheet as you roll into a tight log.
    8.
    Using a sharp knife, cut the rolled pasta log into wide strips, about ¾" thick, creating the noodle shapes.
    9.
    Add the peas to the sauce and cook for 30 seconds, stirring well to incorporate them evenly into the sauce.
    10.
    Unravel each pasta round into the pan by hand, gently separating the noodles. Using a spoon can cause the noodles to break. Add the pasta directly into the pan.
    11.
    Gently toss or stir the pasta with the sauce until the noodles are evenly coated. Taste and add sea salt as desired. Serve immediately with shaved pieces of parmesan cheese, created using a vegetable peeler on a block of parmesan.