Low Carb Spaghetti with Creamy Mushroom Sauce
Indulge in a guilt-free, flavor-packed dinner with this Low Carb Spaghetti with Creamy Mushroom Sauce! This recipe swaps traditional pasta for zucchini noodles (zoodles), creating a low-carb, gluten-free base that's both light and satisfying. The rich, velvety sauce is made with earthy baby bella mushrooms sautéed in a luscious combination of olive oil, butter, garlic, and creamy Parmesan cheese, ensuring every bite is bursting with flavor. Ready in just 35 minutes, this dish is perfect for busy weeknights or a wholesome, indulgent meal. Garnished with fresh parsley and optional red pepper flakes for a touch of heat, this keto-friendly recipe proves that comfort food can be nutritious and delicious.
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Recipe Information
Ingredients
- 4 medium (about 8 oz each) Zucchini
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves, minced Garlic
- 8 oz, sliced Baby Bella mushrooms
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 0.25 teaspoons (optional) Red pepper flakes
Instructions
Using a spiralizer or julienne peeler, turn the zucchinis into long noodles. Pat the zucchini noodles (zoodles) dry with paper towels and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until slightly softened but still al dente. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the sliced baby bella mushrooms to the skillet and cook, stirring frequently, until they release their moisture and are tender, about 5-7 minutes.
Reduce the heat to low and pour the heavy cream into the skillet with the mushrooms. Stir well and let it simmer for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Add the zucchini noodles back into the skillet and toss gently to coat them in the creamy mushroom sauce. Allow everything to heat through for 1-2 minutes.
Sprinkle chopped fresh parsley on top and serve immediately. Optionally, garnish with additional Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 10697 mg | 465% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 67.9 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1072 mg | 82% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3109 mg | 66% | |
*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.
