Serves: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Overview

A velvety, comforting pasta dish that celebrates indulgence without compromise. This low-carb, sugar-free recipe uses almond flour and vital wheat gluten for a tender, handmade pasta paired with a creamy mushroom sauce, rich, aromatic, and nourishing.

Ingredients

Pasta

• 1 cup almond flour
• ½ cup vital wheat gluten
• 2 large eggs
• 1 tbsp olive oil
• Pinch of salt

Sauce

• 2 tbsp butter or olive oil
• 1 cup sliced mushrooms (button or cremini)
• 1 clove garlic, minced
• ½ cup heavy cream (or coconut cream for dairy-free)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Make the Pasta

1. Combine almond flour, vital wheat gluten, and salt in a bowl.
2. Add eggs and olive oil; knead until smooth and elastic.
3. Roll out thinly and cut into fettuccine strips.
4. Boil in salted water for 3–4 minutes until tender. Drain and set aside.

2. Prepare the Sauce

1. Heat butter or olive oil in a pan over medium heat.
2. Add garlic and mushrooms; sauté until golden and fragrant.
3. Pour in cream and simmer until slightly thickened.
4. Stir in Parmesan cheese, salt, and pepper.

3. Combine

1. Toss the cooked pasta into the sauce until evenly coated.
2. Garnish with fresh basil or parsley and serve warm.

Café Tip

Amanda finishes this dish with a drizzle of truffle oil or crushed walnuts for added depth and texture, a signature touch that elevates the experience from simple to sublime.

Estimated Macros (Per Serving)