Vegetarian Mushroom Spaghetti

About

This vegetarian Keto dinner recipe is inspired by a classic bolognese – but with a veggie-friendly twist! Our Keto-friendly pasta is prepared with tender celery, onion and garlic, sliced mushrooms, fresh rosemary, black olives, chopped tomatoes, balsamic vinegar, vegetable stock and served over a bed of zucchini noodles. The spaghetti is then topped with grated hard Italian cheese to serve.

Can I Use Different Noodles?

We have used spiralized zucchini noodles for our low carb spaghetti recipe. Zucchini noodles make a healthy pasta replacement and can be shop-bought or homemade. If you do not have a spiralizer, you can simply use a vegetable peeler to peel wide ribbons from the zucchini. If preferred, you can serve the sauce over alternative Keto-friendly noodles. Thinly sliced and cooked cabbage is a great option; you can also use zero-carb miracle noodles or cooked spaghetti squash. Please be sure to adjust your macros to account for any changes made to the original recipe.

What Is Hard Italian Cheese?

Hard Italian cheese is a great alternative to parmesan. Similar in texture and flavor, hard Italian cheese is typically made without rennet, making it a great vegetarian alternative. Please be sure to check labels to ensure the cheese is vegetarian-friendly.

Ingredients

10 medium black olives
2 cup organic zucchini noodles
2 tablespoon grated italian hard cheese
1 medium – stalk – 7 1/2" to 8" long celery
1 clove garlic
¼ medium – 2 1/2" diameter red onion
1 ½ cup brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
1 tablespoon rosemary, fresh
2 tablespoon extra virgin olive oil
¾ cup tomato, canned
2 teaspoon balsamic vinegar
½ cup vegetable broth, bouillon or consomme
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Finely dice the red onion, thinly slice the celery and the garlic. Heat a tablespoon of olive oil in a skillet over a low/medium heat. Add the diced onion, garlic, and celery. Sweat gently for a few minutes until tender and fragrant.
Thickly slice the mushrooms and finely chop the rosemary. Add the sliced mushrooms, rosemary, salt, and pepper to the skillet. Stir well to combine with the softened vegetables. Increase the heat to medium and add the remaining olive oil. Cook the mushrooms until browned all over.
Halve the olives. Add the chopped tomatoes, vegetable stock, olives, and balsamic vinegar to the skillet. Stir to combine. Bring to a gentle boil. Lower to a simmer for 10 minutes to allow the sauce to reduce right down.
While the pasta sauce is cooking, add the zucchini noodles to a large saucepan. Add two tablespoons of water to the pan and a pinch of salt. Set the pan over a medium/high heat and cook the noodles through for just a few minutes until tender. Do not overcook, as the zucchini will become mushy. Drain away all excess liquid.
Divide the zucchini noodles between 2 serving bowls. Divide the pasta sauce between the bowls, mixing into the noodles. Top each bowl with a tablespoon of grated hard Italian cheese.