Fettuccine Tagliatelle KETO GLUTEN FREE 0% sugar

(3 single-serving packs of 50g)
Welcome to our selection of gluten-free 0% sugar fettuccine tagliatelle.
Handcrafted with selected ingredients to ensure maximum taste and digestibility.

Our gluten-free fettuccine is perfect for those following a gluten-free diet or simply wanting a light and healthy pasta without sacrificing the authentic taste of Italian pasta. Our pasta is made with high-quality flours, obtained from gluten-free grains grown using traditional methods and free of GMOs.

0% SUGARS

Furthermore, our gluten-free fettuccine is low in sugar, as it contains no added sugars. We believe that a healthy diet should include a reduction in refined sugars, which is why we choose to use only natural, high-quality ingredients.

Buy our gluten-free, 0% sugar fettuccine now and discover the authentic taste of Italian pasta, without sacrificing your health!

INGREDIENTS
Vegetable fibers: (wheat fiber (gluten-free), bamboo fiber, inulin, psyllium), protein blend: [pea protein isolate, egg white powder], eggs, corn flour, rice flour, thickener: locust bean gum.
Allergens: Eggs and derivatives
May contain soy and derivatives, milk and derivatives (including lactose), tree nuts (hazelnuts, cashew nuts, pecans, Brazil nuts, almonds, pistachios, macadamia nuts or Queensland nuts), peanuts, sesame seeds.

RECIPE
SoKeto gluten-free tagliatelle with sun-dried tomato and spinach pesto sauce:
Ingredients:

• 250g of gluten-free tagliatelle
• 100g of dried tomatoes in oil
• 2 handfuls of fresh spinach
• 2 cloves of garlic
• 30g of pine nuts
• 30g grated Parmesan cheese (make sure it's gluten-free if necessary)
• 3-4 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Bring a pot of lightly salted water to a boil and cook the gluten-free tagliatelle according to the package instructions. Drain al dente and set aside.
2. Meanwhile, drain the sun-dried tomatoes from the oil and chop them finely together with the garlic cloves.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and garlic and cook for 2-3 minutes until fragrant.
4. Add the fresh spinach to the pan and cook until wilted and reduced in volume.
5. Add the pine nuts to the pan and lightly toast them for a minute, stirring constantly.
6. Add the drained tagliatelle to the pan and stir well to evenly distribute the sauce. Season with salt and pepper to taste.
7. Serve the gluten-free tagliatelle with sun-dried tomato and spinach pesto sauce. Sprinkle grated Parmesan cheese on top and garnish with a few more sun-dried tomatoes, if desired.