Healthy Peruvian Pasta Recipe | Creamy Huancaina Made Low Calorie

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

yellow chili peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is a lower-calorie alternative.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta adds fiber and nutrients.

Set a timer for 14 minutes to cook the noodles.

Prepare ai limo peppers by leaving the seeds in for spiciness, using one large and one medium pepper.

Use queso fresco for the sauce, noting that it blends better and is lower calorie.

Add cottage cheese to the sauce for extra creaminess.

Use one slice of keto bread to thicken the sauce.

Use almond milk for the sauce, which is lower calorie.

Thaw the ai limo peppers before removing seeds and veins to avoid skin irritation.

Blend the peppers with a tiny bit of water to ensure the blender runs smoothly.

Add the cottage cheese and almond milk to the blender after the peppers are smooth.

Add the bread to the blender and blend until combined, ensuring a thick consistency.

Add 4 grams of xanthan gum to thicken the sauce without adding calories.

Taste the sauce and adjust salt as needed, blending until creamy and bright yellow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens