Even though I eat low carb most days, I don’t miss pasta. Why? Because I still get to have it.
I recently discovered bean-based pastas from Explore Cuisine. I avoid the soybean ones, as soy has been implicated as being a phytoestrogen in like every health book ever.
But are beans low carb? No– they’re a slow carb. And if you follow the package serving guidelines and don’t go overboard, they’ll net you 25g of carbs per serving which will keep you under your 50g low carb goal for the day if you’re strict the rest of the day.
Also, Mark Sisson and Tim Ferriss have both written about how beans aren’t so bad for you, despite Dave Asprey/Bulletproof’s fear of lectins— so long as you soak then cook your beans/legumes, you should be okay.
Yay! You can have (some) beans! And, in pasta form! I used adzuki bean noodles for the one in the featured pic but black bean pasta should work as well.
Salmon with Cajun Bean-Pasta Alfredo
Ingredients 4 salmon fillets, prepared en papillote or in foil 1 Explore Cuisine Adzuki Bean Noodle package 4 tbs cajun seasoning (or more/less, depending on your spice tolerance) 2 tbs grass-fed butter 1/2 onion, chopped 5 garlic cloves, chopped 1 bunch of kale, finely chopped 1 pint of organic heavy cream 1/2 cup parmesan cheese salt to taste garnish with chopped scallions
1.Prepare the salmon and set aside.
2. In a larget pot, boil salted water and add bean noodles and cook as directed on package. Drain and set aside.
3. In a large saucepan, with medium heat, sautee kale, onion, and garlic in butter. Then add cream, cheese, and cajun seasoning and stir. Salt to taste. Add pasta and mix with sauce.
4. Plate with pasta on bottom, salmon on top, and garnish with scallions. Serves 4 happily.