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Keto Eggplant Fettuccine with Tomatoes, Parmesan and Cream

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JuliyaJuliya
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Nadia Galinova
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Nadia Galinova
Keto Eggplant Fettuccine with Tomatoes, Parmesan and Cream
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Preparation
45 min.
Cooking
60 min.
Тotal
105 min.
Servings
4
"Delicious keto flourless fettuccine with an irresistible Parmesan cream sauce."

Ingredients

  • eggplants - 2 pcs.
  • tomatoes - 2 pcs.
  • cooking cream - 5 fl oz (150 ml)
  • parmesan - 1.8 oz (50 g) grated
  • garlic - 2 cloves
  • olive oil - 3 1/3 tbsp (50 ml)
  • salt - to taste
  • paprika - to taste
measures

How to make

Peel the eggplants and cut them into 1 cm thick slices. Salt and let them drain.

Wash the eggplants and cut them into strips - to become like fettuccini.

In a deep pan, heat the olive oil and stew the finely chopped garlic.

Add the eggplant strips and cook for 10-15 minutes.

Peel the tomatoes, remove the seeds, cut them into cubes and add them to the eggplants.

Stew for 10-15 minutes, stirring occasionally.

Pour the grated parmesan and the cream, mix and stew the keto pasta prepared in this way for about 5 minutes.

The Eggplant Keto Fettuccine with Parmesan, Tomatoes and Cream is ready. They're the perfect addition to your keto dinner or lunch.

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