Spicy garlic burnt butter sauce with high protein pasta

Spicy garlic burnt butter Fettunooey

Simple, moreish, easy meal that you can whip up in 15 minutes! We like to have this for lunch and mix and match with a side of lightly fried asparagus, salads or protein of your choice. Just nooeylicious! 

Makes 2
Prep 5 min
Cook 10 min

100g (4 oz) Fettunooey / 4 nests
40g unsalted, grass-fed butter 
3 garlic cloves, finely chopped
1 tsp chilli flakes (or chopped bird’s eye red chilli)
1 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp finely grated parmesan cheese, plus extra to serve (reduce according to taste)
2 tbsp finely sliced spring onions (scallions)

3 tbsp avocado oil
3 garlic cloves, finely sliced 



To make the garlic oil, place the oil and the sliced garlic in a small saucepan over medium heat. Once the garlic is sizzling cook for 2-3 minutes, or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn golden all over).

Add the butter, garlic and chilli flakes / fresh chopped chilli into a large frying pan over medium-high heat. Cook and stir until the butter has melted (and the garlic has softened but not coloured), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat.

Cook your Nooey for 1 minute in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes.

Place the burnt butter sauce back on the heat and add the pasta straight into the pan. Cook and stir for 1-2 minutes, adding 3-5 tablespoons of Nooey cooking water until it has been absorbed by the Nooey and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little more Nooey cooking water here if it looks a little too dry). Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra grated cheese. Serve!

    Inspired by Marion Grasby - keto adapted.