Creamy Broccoli Chickpea Keto Pasta

Why this?
This recipe combines the creamy texture of a Parmesan sauce with the wholesome goodness of broccoli and chickpeas, all while maintaining a keto-friendly profile through the use of shirataki pasta. The dish balances mild flavors and healthy fats, making it a satisfying and nutritious dinner option for those following a ketogenic lifestyle.

Ingredients:

200g shirataki or konjac keto pasta

1 medium head of broccoli, cut into florets (about 250g)

1 cup cooked chickpeas (about 165g)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

Salt to taste

Freshly ground black pepper to taste

1/2 teaspoon smoked paprika

1 tablespoon fresh lemon juice

Fresh parsley, chopped (optional for garnish)

Preparation Steps:

Rinse the shirataki pasta thoroughly under cold water, then boil it for 2-3 minutes. Drain and set aside.
Steam the broccoli florets until tender but still crisp, about 5 minutes. Set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the cooked chickpeas to the skillet and cook for 3 minutes, stirring occasionally.
Stir in the heavy cream and Parmesan cheese, allowing them to combine and form a creamy sauce.
Add the steamed broccoli and shirataki pasta to the skillet, mixing gently to coat everything with the sauce.
Season with salt, black pepper, and smoked paprika. Stir in fresh lemon juice for brightness.
Cook for another 2 minutes on low heat to warm through and blend flavors.
Serve immediately, garnished with chopped fresh parsley if desired.

Cooking Time: 20 minutes

Diet Types: Keto, Low-Carb, Vegetarian

Serving Size: 1 bowl

Servings: 2

Nutritional Facts Per Serving:

Calories: 320

Total Fats: 18g

Sodium: 350mg

Dietary Fiber: 7g

Total Sugars: 3g

Proteins: 15g

Calcium: 220mg