Keto Spaghetti with Creamy Mushroom Sauce
Indulge in a comforting, keto-friendly twist on a classic Italian dish with this Keto Spaghetti with Creamy Mushroom Sauce. Featuring tender, spiralized zucchini noodles (zoodles) drenched in a rich, velvety sauce made from sautéed garlic, earthy mushrooms, and smooth heavy cream, this recipe is a low-carb dream come true. The flavor is elevated with a savory blend of Parmesan cheese, a hint of spice from optional red pepper flakes, and a fresh parsley garnish for a colorful finish. Ready in just 35 minutes and with only a handful of wholesome ingredients, this hearty yet healthy dish is perfect for family meals or an impressive dinner for guests. Whether you're following a ketogenic diet or simply looking for a lighter pasta alternative, this creamy, flavorful recipe is guaranteed to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized zucchini (for zoodles or spiralized spaghetti)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves (minced)
- 2 cups white mushrooms (sliced)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional for heat)
Instructions
Wash and dry the zucchini, then use a spiralizer or julienne peeler to create long spaghetti-like noodles. Set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, toss in the zucchini noodles and sauté for 2–3 minutes until slightly tender but still firm. Remove from the skillet and set aside.
In the same skillet, add the butter and remaining 1 tablespoon of olive oil. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they are tender and have released their moisture.
Pour the heavy cream into the skillet and stir to combine with the mushrooms. Allow the cream to simmer gently for 3–4 minutes, reducing the heat to low.
Stir in the Parmesan cheese and continue stirring until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
Add the zucchini noodles back into the skillet with the creamy mushroom sauce. Toss gently to coat the noodles evenly with the sauce.
Cook for an additional 1–2 minutes to warm the noodles through but avoid overcooking as they can become too soft.
Plate the keto spaghetti and garnish with fresh chopped parsley and additional Parmesan cheese, if desired.
Serve immediately and enjoy your low-carb, keto-friendly meal!
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 18.4 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2746 mg | 211% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2762 mg | 59% | |
*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.
