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