Low Carb Creamy Mushroom Pasta
Dive into the luscious world of flavor with this **Low Carb Creamy Mushroom Pasta**, a guilt-free indulgence that's perfect for weeknight dinners or special occasions. Made with low-carb shirataki noodles, this recipe features a velvety parmesan cream sauce infused with the earthy richness of golden-brown cremini mushrooms and fragrant garlic. The noodles are expertly prepared to achieve the perfect texture, while olive oil and butter create a buttery base for the creamy, cheesy goodness. With just 30 minutes of prep and cook time, this quick and satisfying dish delivers a rich restaurant-quality experience without the carb overload. Finished with a sprinkle of fresh parsley, it’s a deliciously light yet decadent meal that's ideal for keto-friendly or low-carb lifestyles.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 200 grams Cremini mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the shirataki noodles thoroughly in a colander under cold running water for 2-3 minutes to remove any unpleasant odor.
Drain the noodles well and use a kitchen towel to pat them dry.
Heat a large nonstick skillet over medium heat and add the drained shirataki noodles. Dry fry them for about 10 minutes, stirring occasionally, to remove excess moisture. Set aside.
In a separate large skillet, heat olive oil and butter over medium-high heat until the butter is melted.
Add the sliced cremini mushrooms and cook for about 5 minutes, stirring occasionally, until they are golden brown and tender.
Add the minced garlic to the mushrooms and sauté for an additional minute until fragrant.
Lower the heat to medium-low and pour in the heavy cream, stirring gently to combine.
Mix in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce becomes smooth and creamy.
Season the sauce with salt and black pepper, tasting and adjusting as needed.
Add the pre-cooked shirataki noodles to the creamy mushroom sauce and toss well to ensure the noodles are evenly coated.
Continue to cook for another 3-5 minutes, allowing the flavors to meld together.
Remove from the heat, sprinkle with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 673 mg | 52% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 785 mg | 17% | |
*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.
