I was never a big pasta eater but I did enjoy it from time to time, especially when hungover, which is where I find myself today.
First I make the ‘pasta’
1 packet philly cream cheese
2 tablespoons psyllium husks
Put all in a bullet style food processor and blitz for a minute until smooth. Line a baking sheet with baking paper. Pour mixture on and smooth out as thin as possible with a cake spatula or silicone mixing spoon.
Bake until firm, 15 minutes at 170c.
Remove and let cool. Then slice into your preferred pasta style, can be used for lasagna sheets also.
500gm beef mince
3 tablespoons almond meal
1 red onion finely diced
3 tablespoons fresh parsley finely chopped
1 garlic clove
1/2 cup tasty cheese in small cubes.
Mix all ingredients together in a bowl then form into golf ball sized meatballs, push cheese cubes into the middle as you form them so the cheese doesn’t all escape in the cooking process
Using a large frypan add some olive oil or ghee and fry off until browned on all sides.
Tomato passata 750ml
1/2 cup red wine
1 beef stock cube.
Add tomatoes, wine and stock cube and reduce down for 15 minutes.
You can microwave the pasta for 20 seconds or so to reheat or douse in boiling water – it doesn’t need much, then serve meatballs and sauce add some parmesan if you like.