Vegetarian Keto Mushroom and Spinach Palmini Alfredo
A pasta that is both vegetarian AND keto?! You need to try it.
Course: Main Course
Keyword: keto, low carb, low-carb pasta, vegetarian
Servings: 6
Calories: 628kcal
- ½ cup mushrooms I used bella and button
- ½ cup spinach
- ½ stick butter for sauce
- 2 tbsp butter for veggies
- 1 cup garlic
- 2 cups heavy cream
- 8 oz gruyere
- 1 cup parmesan cheese
- 1 tbsp refrigerated squeeze basil
- Palmini noodles 2 containers or 6 servings
Sauté mushrooms and spinach in 2 Tbsp butter until just about done (leave a little bit of cook time); set aside.
Sauté butter and garlic over medium-high heat.
Add heavy cream.
Slowly stir in cheeses in small batches.
Once all of the cheese has been incorporated, turn off the heat.
Add in palmini noodles, mushrooms, and spinach.
Stir until sauce covers all “noodles.”
Enjoy!
Chef Note: To cut down on some of the “crispness” of the palmini noodles and allow them to take on a more traditional spaghetti mouth-feel, you can soak them in milk prior to cooking them.
Chef Note: I sometimes also add a few pats of cream cheese to this recipe as I have found it gives it a creamier texture.
Chef Note: You could add any vegetables you like to this—broccoli is another one of my favorites.
Fiber: 2g | Calories: 628kcal | Fat: 58g | Protein: 21g | Carbohydrates: 8g