Instructions

Instructions are for 4 servings. Please modify as needed.

Pasta

1. Preheat the oven to 300°F (150°C).
2. Whisk eggs and cream cheese into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes.
3. Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.
4. Place the parchment-covered batter in the oven and bake for about 10-15 minutes. Let cool and remove the paper.
5. Cut the pasta into thin strips with a pizza slicer or a sharp knife. It’s even easier to roll up the pasta lengthwise and cut strips with a pair of scissors.

Blue Cheese Sauce

6. Gently melt the blue cheese in a small saucepan over medium heat, stirring regularly. Add cream cheese, and stir well for a few minutes.
7. Add the butter, and stir until smooth. Don’t bring the sauce to a boil; you just want it to be hot.
8. Serve immediately with your keto pasta or zoodles. Top with roasted pine nuts and freshly grated parmesan cheese.