Quick And Easy Creamy Mushroom Pasta

About

This quick and easy Keto pasta makes a great weeknight dinner option when you are short on time. Our low carb pasta is prepared with tender cremini mushrooms, onion, garlic and a rich cream cheese and parmesan sauce. Once prepared, the creamy Keto sauce is tossed with zucchini noodles, aromatic fresh chives, and a hint of lemon zest. Perfect for fuss-free dining.

Can I Make This Vegetarian?

We have added grated parmesan to our Keto pasta recipe to provide extra flavor and fats. If you would like to make the recipe vegetarian friendly, you can simply swap the grated parmesan for a rennet free grated hard Italian cheese. Simply use in the same quantities as directed.

Can I Use Different Noodles?

We have used zucchini noodles for our low carb pasta recipe. If you would like to use an alternative Keto compliant spaghetti, you can try serving the sauce with some zero carb miracle noodles or over cooked spaghetti squash. Please be sure to adjust your macros and cooking times as needed to account for any ingredient substitutions.

Ingredients

2 ½ cup organic zucchini noodles by whole foods
2 tablespoon, grated parmesan cheese
1 ½ cup brown mushrooms (italian or crimini mushrooms), raw
1 tablespoon unsalted butter
1 tablespoon chives
1 teaspoon lemon peel or zest raw
1 clove garlic
1 tablespoon red onion
½ cup cream cheese spread
¼ cup vegetable broth, bouillon or consomme
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Melt the butter in a skillet over a low/medium heat. Add the onion and garlic. Sweat gently for 2-3 minutes until tender and fragrant.
Wipe the mushrooms clean and quarter them. Add the mushrooms to the skillet and stir to combine. Cook for a few minutes to brown.
Add the cream cheese and stock to the skillet and stir well to combine. Simmer until the sauce is thick and creamy. Add the parmesan and stir well.
Add the zucchini noodles to the skillet along with the chives, lemon zest, salt and pepper. Stir well to combine. Cook through briefly until the noodles are hot, just tender and coated in the sauce. Do not overcook as the zucchini will release too much liquid.