Meal Manager
Keto Pasta with Aubergines

Keto Pasta with Aubergines

A quick, Italian-inspired keto pasta tossed with silky aubergines and a bright tomato sauce, finished with fragrant basil and salty pecorino. Simple, satisfying, and weeknight-friendly!
Serves: 2
Lunch
Veggie
Prep: 10
Cook: 20
30 Minutes or Less
Healthy
Quick & Easy
Cuisine: Italian
Skill level:
N/A
510 kcalCalories
23 gCarbs
-Net Carbs
31 gProteins
22 gFats
66 gFibers
  • Prep the vegetables: dice the aubergine and finely chop the garlic.
    Garlic: 2 cloves
    Aubergines: 1 aubergine
  • Heat olive oil in a large skillet over medium-high heat. Add the aubergine and cook until golden and tender, 6–8 minutes, stirring occasionally.
    Olive Oil (EV): 2 tbsp
  • Push the aubergine to the side, add the garlic and cook 30 seconds until fragrant. Stir in tinned tomatoes, season with salt and black pepper, then simmer 8–10 minutes to thicken.
    Tomatoes (tinned): 400 g
    Salt: 1 pinch
    Black Pepper: 1 pinch
  • Cook keto pasta according to package directions (or rinse/warm if shirataki-style). Toss pasta with the aubergine-tomato sauce. Plate and finish with basil and grated pecorino.
    Basil: 5 g
    Pecorino Romano Cheese: 30 g
    Keto Pasta: 200 g
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