Low Carb Spaghetti with Creamy Mushroom Sauce
Indulge in a guilt-free twist on comfort food with this Low Carb Spaghetti with Creamy Mushroom Sauce. Perfect for keto and low-carb lifestyles, this recipe swaps traditional pasta for fresh zucchini noodles, or "zoodles," offering a light yet satisfying base. Tender Baby Bella mushrooms are sautéed with garlic, then simmered in a rich blend of heavy cream and Parmesan cheese, creating a luscious, velvety sauce that clings to every strand. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a subtle kick, this quick and easy 35-minute meal is a flavorful way to enjoy a pasta-inspired dish without the carbs. Whether you're looking for a healthy dinner idea or a crowd-pleasing vegetarian option, this creamy, savory, and wholesome recipe is sure to delight!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Sprinkle chopped fresh parsley on top and serve immediately. Optionally, garnish with additional Parmesan cheese for extra flavor.
Nutrition Facts
| Serving size | (1550.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2039.6 |
| Total Fat 163.2g | 0% |
| Saturated Fat 83.8g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 394.7mg | 0% |
| Sodium 10696.6mg | 0% |
| Total Carbohydrate 82.2g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 67.9g | |
| Protein 48.1g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 1072.4mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 3109.4mg | 0% |
Source of Calories