A keto sausage pasta bake recipe made with fermented beef sticks from Paleo Valley. Topped with a homemade melty dairy-free cheese.
We all know how important fermented foods are to the health of our gut, the strength of our immune system (especially during cold and flu season), and in boosting our energy throughout the winter months. As the weather gets colder and colder, I haven’t been able to motivate myself to eat the volume of keto-friendly fermented foods that my body is used to (the cold ones especially…) which is where today’s recipe comes to the rescue!
I used Paleo Valley’s fermented beef sticks in today’s keto casserole. Each stick contains 1 billion probiotic CFUs, providing your body with beneficial bacteria in each keto pasta bake serving.
Paleo Valley’s gut-friendly sticks are gluten-free, soy-free, dairy-free, GMO-free, free of chemicals, additives, dyes, preservatives, with 0 carbs and absolutely no sugar. Plus, they’re made with the highest keto quality ingredients.
If you decide to whip up a batch of this pasta bake and you want to use Paleo Valley sausage to boost your intake of beneficial probiotics, Healthful Pursuit peeps receive 20% off Paleo Valley fermented beef sticks.
I used their jalapeno flavored meat sticks, but any of their flavors (garlic summer sausage, summer sausage, or original) would work.
Let’s dig in…
- 2 tablespoons tallow
- 1 cup unsweetened nondairy milk
- 6 tablespoons (60 g) collagen peptides
- ¾ teaspoon finely ground grey sea salt
- ½ teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs, whisked
- ¼ cup avocado oil
- 8 Paleo Valley Jalapeno Fermented Beef Sticks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 19 oz. (540 ml) canned diced tomatoes
- 5.5 oz. (155 g) canned tomato paste
- 1 teaspoon finely ground grey sea salt
- 2 medium zucchinis
- Chopped fresh parsley, for serving
- Preheat oven to 350°F (177°C).
- To make the melty cheese, place the tallow in a small saucepan. Heat over medium heat until melted. Meanwhile, combine the nondairy milk, collagen, salt, lemon juice, garlic powder, and onion powder in a small bowl. Once the tallow has melted, add the arrowroot starch to the melted tallow and whisk until fully combined and smooth.
- Slowly pour in the almond milk mixture, whisking to combine. Continue to whisk on medium heat for 5 minutes, or until mixture has thickened. Allow to cool for 15 minutes before whisking in the eggs.
- To prepare the bake, place the avocado oil in a large frying pan. Heat on medium heat for 1 minute before adding the sliced beef sticks, diced onion, and minced garlic. Saute uncovered for 5 to 10 minutes until onion is translucent.
- Add the diced tomatoes, tomato paste, and salt. Cook for an additional 10 minutes, stirring a couple of times.
- Meanwhile, cut the zucchinis in half crosswise. Then, cut halfway through lengthwise, just to the core of the zucchini. See below for a picture. Run these sections through your spiral slicer. If you’re using store-bought zucchini noodles, you’ll want 4 cups/475 grams of noodles. Cut them into 1-inch (2.5 cm) pieces.
- Once sauce is done, toss it with zucchini pieces. Transfer the mixture to a lightly oiled casserole dish (at least 2 q./2 L in size). Spread the noodles and sauce out evenly. Top with the cheese sauce and transfer to the preheated oven. Bake for 35 to 40 minutes, or until cheese sauce has cooked through and becomes golden.
- Remove from the oven and let sit for 15 minutes before dusting with a handful of chopped parsley.
View Nutritional Information (once on page, scroll down)
To make shorter spiral sliced noodles, you’ll want to cut the zucchini like this. Not all the way through, just to the middle of the zucchini:
Then, when it’s spiral sliced, the noodles will be short like this:
What fermented foods do you enjoy regularly? Let’s chat about it in the comments!