Low Carb Pasta with Cheese Sauce
Indulge in this creamy and satisfying Low Carb Pasta with Cheese Sauce—an ideal meal for anyone craving comfort food while sticking to a low-carb lifestyle! This recipe features tender zucchini noodles or shirataki noodles, sautéed to perfection and smothered in a rich, velvety cheese sauce made from heavy cream, cream cheese, sharp cheddar, and Parmesan. Enhanced with garlic powder, Italian seasoning, and freshly chopped parsley, the sauce delivers a savory kick that pairs beautifully with the light, noodle-like base. Ready in just 30 minutes, this keto-friendly dish is perfect for busy weeknights or as a hearty side. Whether you're looking for a healthier pasta alternative or simply love the combination of cheese and fresh ingredients, this recipe will quickly become a favorite in your repertoire!
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Recipe Information
Ingredients
- 2 medium Zucchini (or shirataki noodles)
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 2 ounces Cream cheese
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped
Instructions
Using a spiralizer or a vegetable peeler, create zucchini noodles from the 2 medium zucchinis. If using shirataki noodles, rinse and drain them thoroughly.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the zucchini noodles to the skillet and sauté for 5-7 minutes until they are just tender. If using shirataki noodles, warm them in the skillet for 2-3 minutes instead. Remove from heat and set aside.
In a medium saucepan, combine 1 cup of heavy cream and 2 ounces of cream cheese over medium-low heat. Stir until the cream cheese is melted and the mixture is smooth.
Gradually add 1 cup of shredded cheddar cheese and 0.5 cup of grated Parmesan cheese to the saucepan, stirring constantly until the cheeses are completely melted and the sauce is smooth.
Stir in 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.25 teaspoon of Italian seasoning into the cheese sauce.
Combine the cheese sauce with the prepared zucchini noodles (or shirataki noodles), tossing to ensure the noodles are thoroughly coated in the sauce.
Simmer the pasta and sauce for an additional 2-3 minutes to allow the flavors to blend, stirring occasionally.
Serve the low-carb pasta topped with 2 tablespoons of freshly chopped parsley for garnish.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.7 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1386 mg | 107% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1329 mg | 28% | |
*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.
