Low Carb Pasta with Mushrooms and Vegetables
Indulge in the vibrant flavors of this **Low Carb Pasta with Mushrooms and Vegetables**, a wholesome and satisfying dish perfect for those looking to enjoy a pasta night without the extra carbs. Made with shirataki noodles, this recipe is not only keto-friendly but also low in calories, making it a guilt-free delight. The savory umami of sautéed mushrooms combines beautifully with the freshness of colorful vegetables like zucchini, bell pepper, and cherry tomatoes. A hint of garlic, red pepper flakes, and aromatic basil leaves elevate the flavor profile, while a sprinkle of Parmesan cheese adds a creamy finish. Quick to prepare in just 35 minutes, this healthy pasta alternative is ideal for weeknight dinners, and it’s packed with nutrients thanks to the addition of fresh spinach. Whether you're following a low-carb diet or just craving a vegetable-loaded pasta, this recipe offers a delicious way to stay on track!
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Recipe Information
Ingredients
- 16 ounces Shirataki noodles
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 8 ounces Button mushrooms
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 2 cups Spinach leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
Instructions
Rinse shirataki noodles thoroughly under cold water and drain. Set aside.
Heat olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet, sautéing for about 1 minute until fragrant.
Slice the mushrooms and add them to the skillet. Cook for 5 minutes or until they start to brown.
Chop the bell pepper and zucchini into bite-sized pieces and add them to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Cut the cherry tomatoes in half and add them to the skillet, cooking for 2 minutes.
Add the shirataki noodles to the vegetable mixture and toss gently to combine.
Add the spinach leaves, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook until the spinach is wilted, about 2 minutes.
Remove from heat and sprinkle with Parmesan cheese. Toss gently to melt the cheese slightly into the noodles and vegetables.
Garnish with freshly torn basil leaves before serving.
Serve the low carb pasta hot and enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 25.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2167 mg | 46% | |
*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.
