Servings: 6
Calories: 628kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
Fiber: 2g | Calories: 628kcal | Fat: 58g | Protein: 21g | Carbohydrates: 8g
Tried this recipe?Let us know how it was!