Keto Pasta with Creamy Mushroom Sauce
Elevate your low-carb dining experience with this irresistible Keto Pasta with Creamy Mushroom Sauce! Featuring shirataki noodles, a genius keto-friendly alternative to traditional pasta, this recipe is a creamy, indulgent delight without the carb overload. Succulent button mushrooms are sautéed to golden perfection in a rich blend of garlic, butter, and olive oil, then simmered in velvety heavy cream with a sprinkling of grated Parmesan for a flavor-packed sauce that’s pure decadence. Tossed with the noodles and garnished with fresh parsley, this easy-to-make dish is ready in just 35 minutes, making it perfect for busy weeknights or fancy dinners alike. Whether you’re looking for a low-carb dinner idea, a gluten-free pasta substitute, or hearty keto comfort food, this creamy mushroom pasta promises to satisfy in every bite.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles (konjac noodles)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 units Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 1 cup Heavy cream
- 50 grams Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the shirataki noodles thoroughly under cold running water for 2-3 minutes, then drain and set aside. This helps to reduce the inherent briny smell.
Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the butter and let it melt.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 3-4 minutes, allowing it to slightly thicken.
Stir in the grated Parmesan cheese, salt, and black pepper, and continue to cook for another 2 minutes until the sauce is creamy and well combined.
Add the drained shirataki noodles to the skillet and toss them gently to coat them with the creamy mushroom sauce. Cook for an additional 2-3 minutes to heat the noodles through.
Transfer the keto pasta to serving plates and garnish with chopped fresh parsley. Serve immediately and enjoy your low-carb meal!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.3 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 618 mg | 48% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
