Mushroom pasta for keto and low carb. Easy recipe with shirataki noodles.

Keto Japanese Mushroom Pasta with Shirataki




After buying every kind of fungi available to write my guide to Japanese mushrooms, my first creation was this easy keto mushroom pasta with shirataki noodles. It doesn’t get much better than cream, butter, garlic and parsley, along with a pretty array of fungi. This version is rather elaborate, with eight varieties of mushrooms included – but it still tastes just as delicious when made with only one!

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Mushroom pasta for keto and low carb. Easy recipe with shirataki noodles.

All The Mushrooms

With so many mushrooms in the fridge, I wanted to try a dish that included them all! Not only did the variety look beautiful with all their different shapes and sizes, but they also gave a nice range of flavor and texture. This version includes long thin enoki, dancing maitake, chewy eringi, woody shiitake, nutty shimeji and sticky nameko. It even includes varieties from a number of different farms around Japan. 

Mushroom pasta for keto and low carb. Easy recipe with shirataki noodles.

Keto Mushroom Pasta

To keep this dish low carb and keto friendly, it uses my favorite Japanese shirataki noodles from Kibun foods. I’m still in love these noodles, they don’t require any special preparation nor have a strong odor, so are perfect for quick meals like this. The butter, cream and oil provide plenty of fat, while the mushrooms are relatively low in net carbs.

Mushroom pasta for keto and low carb. Easy recipe with shirataki noodles.

Carbs in Keto Mushroom Pasta

This bowl of mushroom pasta has 4g of net carbs in total (as pictured). Portions can be kept on the smaller side as the shirataki noodles are rather filling!

Mushroom pasta for keto and low carb. Easy recipe with shirataki noodles.

Keto Mushroom Pasta with Shirataki

Author Happy Keto

Ingredients

  • 2 packs shirataki noodles
  • 2 tbsp butter
  • 2 cloves garlic
  • 3 cups assorted mushrooms
  • 1 tsp almond flour
  • pinch of dried parsley
  • 3/4 tub thick cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • olive oil
  • fresh parsley finely chopped, to garnish

Instructions

  • First, prepare the shirataki by dry frying them in a frying pan on medium heat. Keep on the heat until they start making a whistling sound, this indicates the excess moisture leaving the noodles. Remove from pan and set aside.
  • Add your butter to the frying pan and add the garlic. Cook for a minute until fragrant.
  • Add the mushrooms to the pan and coat in the oil and garlic. Cook for 5 minutes, stirring occasionally, until the mushrooms have become a beautiful golden color.
  • Remove the mushrooms from the pan, leaving the oil behind.
  • Add the almond flour, dried parsley and cream to the oil in the pan and stir to combine.
  • Add the salt and pepper to taste and keep on the heat for a few minutes.
  • Finally, add the mushrooms and shirataki back into the pan and combine.
  • Serve piping hot with fresh parsley and enjoy!

Notes

Nutrition Information (Approx):
This recipe makes two servings.
Each serving has 4g net carbs (as pictured).
Calories: 237kcal, Net carbs: 4g, Carbs: 14g, Fibre: 10g, Fat: 20g, Protein: 6g, Sugar: 3g

19 comments
  1. Made this tonight and it was delicious! Just what I was looking for, simple and creamy but the mushrooms were amazing. I live in Australia so as you know there wasn’t a huge variety of mushrooms, but I found a stir-fry mix that included shiitake, eringi and oyster and I was happily surprised that I could really taste a difference in them. Thanks for sharing this, its low kcal and carbs really fitted in well with my keto diet, will definitely make again!

    1. I’m so happy you liked it Hannah! And thanks for the tip on the mushroom stir-fry mix, I’ll certainly be keeping my eye out for those next time I’m in Australia!

    1. Hi Rachel! I usually use 300ml tubs, but last time I used a smaller 200ml tub which worked well too. The recipe seems to work best with 150ml to 225ml, depending on the consistency you like.

      1. Very late to the thread…. but maybe ‘tub of cream’ means Sour Cream? I can’t think of another ‘cream’ that would come in a tub and make sense in a noodle dish….

        1. Hi Jessica, thanks for commenting! The thick cream listed in the recipe is an Australian term for heavy cream or whipping cream. That said, I also like to make pasta sauces with sour cream, so that could maybe work well too 🙂

  2. New to Keto food planning so I’m struggling to meal plan. Never heard of the mushroom noodles, but it just opened up a whole new world for me with food planning. Thanks for the tip and the yummy sounding recipe. As for the ‘tub of cream’ are you talking about whipping cream or 1/2 and 1/2? Thanks

    1. Hi Patty, welcome to keto! I hope you’ll give the recipe a shot, I find it helps break up dinners and is a real comfort meal. As for the cream, it’s what we call thickened cream in Australia, which is closest to whipping cream in the US. Wishing you the best of luck on your keto journey 🙂

    1. Hi Pam, when initially frying the noodles – they should be fried in a ‘dry’ pan, meaning there isn’t anything else in the frying pan. This helps reduce the amount of water in the noodles and helps remove the fishy smell some brands have! I’ve written a little more about this process and shirataki noodles here.

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