Keto Spaghetti with Creamy Mushroom Sauce

Indulge in a guilt-free, low-carb delight with this Keto Spaghetti with Creamy Mushroom Sauce, a perfect balance of flavor and health. Zucchini noodles, or "zoodles," serve as the wholesome base, offering a light, gluten-free alternative to traditional pasta. Tossed in a luxuriously creamy mushroom sauce made with sautéed garlic, tender white mushrooms, rich heavy cream, and Parmesan cheese, every bite is brimming with comforting, savory goodness. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a hint of heat, this quick and easy recipe—ready in just 35 minutes—makes for an elegant yet effortless ketogenic meal the whole family will love. Whether you're looking for a low-carb dinner idea or simply a creamy, satisfying dish, this keto-friendly spaghetti checks all the boxes.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium-sized zucchini (for zoodles or spiralized spaghetti)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves (minced)
• 2 cups white mushrooms (sliced)
• 1 cup heavy cream
• 1 cup Parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes (optional for heat)

Directions

Step 1

Wash and dry the zucchini, then use a spiralizer or julienne peeler to create long spaghetti-like noodles. Set aside.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, toss in the zucchini noodles and sauté for 2–3 minutes until slightly tender but still firm. Remove from the skillet and set aside.

Step 3

In the same skillet, add the butter and remaining 1 tablespoon of olive oil. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they are tender and have released their moisture.

Step 5

Pour the heavy cream into the skillet and stir to combine with the mushrooms. Allow the cream to simmer gently for 3–4 minutes, reducing the heat to low.

Step 6

Stir in the Parmesan cheese and continue stirring until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.

Step 7

Add the zucchini noodles back into the skillet with the creamy mushroom sauce. Toss gently to coat the noodles evenly with the sauce.

Step 8

Cook for an additional 1–2 minutes to warm the noodles through but avoid overcooking as they can become too soft.

Step 9

Plate the keto spaghetti and garnish with fresh chopped parsley and additional Parmesan cheese, if desired.

Step 10

Serve immediately and enjoy your low-carb, keto-friendly meal!

Nutrition Facts

Serving size	(1426.8g)

Amount per serving	% Daily Value*
Calories	2433.3

Total Fat 200.4g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 496.3mg	0%
Sodium 5096.5mg	0%
Total Carbohydrate 40.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 18.4g
Protein 107.3g	0%

Vitamin D 32.5IU	0%
Calcium 2746.2mg	0%
Iron 4.3mg	0%
Potassium 2761.5mg	0%

*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.

Source of Calories

Fat: 75.4%

Protein: 17.9%

Carbs: 6.7%