When I asked my husband Ryan and his mom about what did they miss about the non-keto diet, both of them gave me the same answer – Pizza and Pasta. Ryan’s mom is Italian, she grew up with all these delicious family Italian meals. I totally understand the Keto diet is not easy if you have to give up your favorite foods in your life. BUT! The good thing is that pizza and pasta have the keto-friendly options now. Thanks to Primal Kitchen’s pink pasta sauce, Ryan’s pasta dream just came true last night.
Both Ryan and I work until 6pm in almost weekdays, I don’t have that much time and energy to take care of a complicated dinner. But we had last night – I would give the name of our pasta – The Pink Sausage Black Bean Pasta… It’s not a pretty name, but anyways, it is quick, delicious, and important to Ryan, it is keto-friendly.
I used Organic Black Bean Spaghetti, Polish Sausages and Primal Kitchen’s No-Dairy Pink Primavera Sauce with a sprinkle of arugula leaves and sriracha sauce on the top. Ryan was super happy with that. Of course I felt happy too.
Introducing this magic pink sauce, thinking pink for pasta night! Primal Kitchen No-Dairy Pink Primavera Sauce is a must for all your favorite Italian-inspired dishes. With cashew butter for creaminess, carrots for sweetness, beets for an earthy edge, and the anise flavor of fennel, this elegant sauce is full of flavorful complexity. Whole30 Approved®, Certified Paleo, and vegan, this veggie-forward, creamy pink primavera pasta sauce is made without dairy or sugar*.
Add color and flavor to your next seafood pasta with pink sauce or penne pink sauce dish… without dairy! Smooth, robust, and perfectly pink, Primal Kitchen No Dairy Pink Primavera Sauce is a plant-based, vegan, Non-GMO Project Verified sauce made with high-quality ingredients like avocado oil, creamy cashew butter, apples, organic diced tomatoes, onions, and carrots, enhanced by a bevy of Italian spices. Whole30 Approved® and Certified Paleo, this primavera sauce is made without added sugar*, soy or canola oils. Enjoy over a bowl of zoodles or gluten-free penne, add creamy flavor to seafood dishes, whip up a pink sauce pizza, or craft a vegan pasta primavera with red sauce and roasted veggies.
If you want to follow the new trend of Heart of Palm Pasta, you may be interested in this pretty pink pasta recipe. Similar to shirataki noodles, pasta made from hearts of palm are a lower carb alternative to pasta made with flour (including nut-based flours). This recipe used Palmini low-carb linguine, which contains 4 grams of carbs per serving, in our keto vegan spaghetti. These gluten-free noodles provide the texture, chew, mouthfeel, and bland flavor that allow the sauce and toppings to shine.
The recipe paired the swirly hearts of palm noodles with Primal Kitchen vegan Pink Primavera Sauce, which is made with avocado oil; beets, tomatoes, apples to get a gorgeous fuchsia hue; and cashew butter for creaminess with no dairy. This four-ingredient keto vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes.
Keto Vegan Spaghetti Recipe
- 1 package Palmini linguine
- 1/2 cup
- 3 Tbsp. vegan parmesan
- 3 Tbsp. parsley, chopped
- Place linguine in a colander in the sink. Drain noodles and rinse well, allowing all water to drain after rinsing.
- Heat Pink Primavera Sauce in a pot over medium-high heat. Add drained noodles, and stir with tongs to combine the sauce and noodles.
- Heat sauce and noodles until both are hot, about 3 minutes.
- Chop parsley. Divide spaghetti onto 3 plates (or store extra servings in a glass container with lid in the refrigerator). Sprinkle 1 tablespoon parsley and 1 tablespoon vegan parmesan on top of each plate of spaghetti.