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Creamy Eggplant and Spinach Keto Pasta

Dive into the rich and comforting flavors of this Creamy Eggplant and Spinach Keto Pasta, a perfect low-carb alternative to traditional pasta dishes.
Course Dinner
Cuisine Italian-Inspired
Keyword creamy eggplant pasta, Eggplant Recipes, Keto Pasta, ketogenic dinners, Low Carb Pasta, spinach keto recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 390kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Large skillet
  • Cheese grater

Ingredients

Eggplant noodles

  • 1 large eggplant about 1.5 lbs or 680g, peeled and cut into thin noodle-like strips
  • 1 tbsp olive oil 15ml

Creamy sauce

  • 2 tbsp unsalted butter 30g
  • 1 medium onion finely chopped, about 150g
  • 3 cloves garlic minced, about 15g
  • 5 ounces fresh spinach about 140g
  • 1 cup heavy cream 240ml
  • ½ cup grated Parmesan cheese 50g
  • ¼ tsp ground nutmeg

Instructions

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Arrange the eggplant noodles on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  • Roast the eggplant noodles in the preheated oven for about 15 minutes or until they are tender and slightly browned. Set aside and keep warm.
  • While the eggplant is roasting, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the fresh spinach to the skillet and cook until wilted, about 3 minutes.
  • Pour in the heavy cream and bring the mixture to a simmer. Allow it to simmer gently for about 5 minutes to thicken slightly.
  • Stir in the grated Parmesan cheese and ground nutmeg. Season with salt and pepper to taste. Continue to cook, stirring frequently, until the cheese is melted and the sauce is creamy.
  • Add the roasted eggplant noodles to the sauce and toss gently to coat.
  • Serve the creamy eggplant and spinach keto pasta hot, garnished with extra Parmesan cheese if desired.

Notes

For a nuttier flavor, consider toasting some pine nuts and sprinkling them over the top before serving.
If you prefer a firmer noodle, you can salt the eggplant strips and let them sit for about 15 minutes before roasting to draw out excess moisture.
This dish pairs wonderfully with a simple keto-friendly side salad or some roasted vegetables for a complete meal.

Nutrition

Calories: 390kcal | Carbohydrates: 14g | Protein: 9g | Fat: 34g | Fiber: 5g | Net Carbs: 9g