Diet guru Michael Mosley is popular for his groundbreaking 5:2 and Fast 800 diets. However, it's his wife Dr Clare Bailey who creates the recipes we enjoy while following them.
One such recipe shared by Dr Bailey is her take on a classic Italian favourite, pasta. Her keto dish sees heavy pasta being swapped with the low-carb alternative, cabbage.
Sharing the recipe to her Instagram @drclarebailey, she said: "Inspired by a recent meal in an Italian restaurant of pasta, walnuts and Gorgonzola – a classic combination – but it was heavy, with claggy pasta and over-thickened sauce. It needed tweaking!"
What is the recipe for Dr Clare Bailey's keto pasta dish?
Dr Bailey's version of the pasta dish switches the noodles with sliced cabbage pappardelle. This makes the whole dish much lighter, with Dr Bailey adding cider vinegar for a little more zing as well as some prosciutto for an extra punch of protein.
Here's the full recipe for creamy walnut and Gorgonzola on cabbage pappardelle, from the GP and health columnist.
- 40g walnuts roughly chopped
- 20g pumpkin seeds
- 1 tbsp olive oil
- 1/2 small pointed cabbage, cut lengthwise, core removed, sliced into 0.5cm diameters (about 250g)
- 1/4 tsp dried thyme
- 150g creme fraiche
- 200g Gorgonzola, roughly diced
- 1 tbsp cider vinegar
- 1/2 small conference pear, core removed, diced
How to make creamy walnut and Gorgonzola on cabbage pappardelle
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Making the keto creamy walnut and Gorgonzola on cabbage pappardelle from Dr Clare Bailey is quite easy and can be made using one pan.
Here's the method :
- Begin by toasting the walnuts in the frying pan, stirring until it turns golden brown. Set this aside.
- Repeat this step with pumpkin seeds, which should only take one or two minutes. Add these to the walnuts.
- In the meantime, add oil to the pan and with the heat on medium, toss the cabbage and cook until al dente and still firm. This should take three or four minutes, after which you can stir in the thyme.
- As that's cooking, move onto the creamy sauce. In a bowl, mix the creme fraiche with the Gorgonzola and cider vinegar.
- By this time, the cabbage should be mostly cooked so stir in the sauce and heat.
- For the pears, first stir in half and then add the rest along with crunchy, toasted walnuts and pumpkin seeds.
- Once that's all cooked through, you're all set!
You can also season according to taste – for instance Dr Bailey adds fresh ground pepper and chillies to her dish. The healthy dish, which serves two, is now ready for you to dig into.
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