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  • Writer's pictureEmma Tierson

Black Soybean Spaghetti with Alfredo Sauce

My Low Carb, High Protein, Gluten Free, almost not diet cheating, budget friendly meal.


Black Soybean Spaghetti.

This is a creation that I never in a million years thought that I would try. I love pasta with all of my heart. Especially traditional, homemade pasta. I never would have even classified a black soybean pasta as a pasta before about a month ago. However, diets can change your opinions quickly when you're in search for healthy comfort food. And when those comfort foods happen to be tasty, it is a rare treat. So, when I found a box of Simply Nature's Black Soybean Spaghetti at Aldi a couple of weeks ago, I jumped at the opportunity to try it out.





 

Emma's Black Soybean Spaghetti & Alfredo Sauce


Ingredients:

1 Box Black Soybean Spaghetti

1-3 cups of grated or shredded Parmesan or vegan alternative

2-4 cups of Kroger's Carbmaster's Milk Lactose Free Original Nonfat Milk or dairy/non-dairy alternative

Easy Low Carb & Gluten Free Roux*

1-5 Cloves of minced Garlic, measure with your heart

Pepper

Salt

Onion Powder

Garlic Powder

Dried Basil



How to Cook:

Make spaghetti according to box instructions.


In a large sauce pan, prepare the Easy Low Carb & Gluten Free Roux on medium heat, add the minced garlic now. When it is ready, add a small amount (about a 1/5 cup) of the Carbmaster's Milk. Stir around to smooth the clumps out. When the liquid begins to thicken, add about a half cup more Milk and stir around again. Repeat until liquid is correct amount and consistency, now add the Parmesan cheese about a half cup at a time until it appeals to your taste. I personally love cheese, so I add an awful lot, but because of the roux, it will be creamy enough to not need too much if you don't love cheese as much as I do. Add salt, pepper, onion powder, garlic powder, and dried basil to taste.


Drain the spaghetti in a strainer, and then add to the sauce pan. Mix it with the sauce until it is all nice and incorporated.


Serve immediately or separate for meal prep.


 

I really do love this recipe. The Black Soybean spaghetti, Parmesan Cheese, Carbmaster's Milk, and Garbanzo Bean Flour make it high in protein, so for 70% vegetarians like me, this is amazing. Those same ingredients also make this recipe gluten free and low carb! It is still going to be a bit high in calories and potentially fat, depending on what fat is used in the roux and the type/amount of Parmesan cheese used...but I would still count this as a guilt free, Italian style, comfort food recipe!



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