This colorful Pasta Pesto with Chicken and Grilled Vegetables from my newest book Low Carb Lekker en Snel is perfect for barbecue season or as a quick comfort food meal on busy weekdays.
For a vegan version, replace the chicken with smoked tofu or tempeh. You can also use other types of vegetables depending on what’s in season: broccoli, cauliflower, eggplant or even Brussels sprouts.
Serve the pasta low carb with zucchini noodles or kelp noodles, or as a ‘carb-up’ after an intense workout with pasta made from legumes such as lentils, beans, or edamame.
What is your favorite low carb / gluten free pasta alternative?
Would you like me to write a blog post on the different types of low carb pasta that exist and how you can use them?
Let me know by leaving a comment down below.
PS: would you love to try keto or the low carb lifestyle to have more energy, strengthen your immune system and support your fat-burning metabolism but are you unsure how to start? I show you exactly how in our Food Freedom video program.
The Food Freedom program is an online video course (in Dutch, Nederlandstalig) with masterclasses, cooking demo videos, menu plans, recipe eBooks and more. Everything you need to free yourself from dieting, curb cravings and turn your body into a natural fat-burner.
For more details and to join our Food Freedom community, go to www.foodfreedom.be.
Pasta Pesto with Chicken and Grilled Vegetables (Low Carb, Gluten Free, Dairy Free + Vegan Options)
JULIE’S TIPS & TRICKS:
What is your favorite low carb / gluten free pasta alternative? Would you like me to write a blog post on the different types of low carb pasta that exist and how you can use them? Let me know by leaving a comment down below.
Nutritional value carb-up (per person, with pasta made from legumes)
Carbohydrates 23.4 g
Protein 61.1 g
Fats 25.5 g
Calories 593.8 kcal
Nutritional value low carb (per person, with zucchini noodles)
Carbohydrates 10.9 g
Protein 53.5 g
Fats 25.8 g
Calories 506.3 kcal