This suuuper quick keto mushroom pasta recipe is both ridiculously easy and tasty! Serve it up with our grain free and keto homemade pasta (orecchiette style!), or simply go for good-old zoodles.
Creamy Keto Mushroom Pasta 🍄
With Homemade Orecchiette (or Zoodles!) 👂🏾
In all honesty, you guys probably don’t need a recipe for this one. Just a shallot (or onion), some mushrooms, heavy or coconut cream, parsley, parmesan cheese and your taste buds. Easy peasy and ready in roughly 20!
Serving it up with our grain free and keto homemade pasta orecchiette-style is the top choice. What does it taste like? Well, a couple of you coincided in a mix between fried gnocchi (yup, that’s a thing!) and pasta. And we must agree!
Plus, whipping up a batch really shouldn’t take you more than thirty mins, depending how long you take to shape it. And while there are a couple of ways to shape orecchiette, if you do it the easy way (see gif below) you’ll be done in a jiffy.
Otherwise you can serve it up with good-old zoodles (a wonderful combo too!), or even go for some shirataki ‘fettuccini’. Though keep in mind that the chewiness in the latter is not great in Italian pastas, and we prefer to keep these noodles for things such as pad Thai or chicken satay noodles.
Creamy Gluten Free & Keto Mushroom Pasta
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the keto mushroom pasta
- extra virgin olive oil or butter for cooking, as needed
- 1 banana shallot very finely minced
- 200 g mushrooms such as cremini, slivered
- 2-4 tablespoons heavy or coconut cream to taste
- 1 bunch fresh parsley leaves ribboned
- Parmesan cheese to serve
- kosher salt to taste
- freshly grated black pepper to taste
Serving suggestions
- 1/2 batch our homemade keto pasta orecchiette-style
- zoodles
Instructions
For the keto mushroom pasta
- Heat up olive oil (and/or butter) in a skillet over medium heat. Add in shallot (or about 1/4 of an onion) and cook until just translucent, 1-2 minutes.
- Add in mushrooms with a generous pinch of salt and cook, stirring every so often, until softened (3-5 minutes). Add in heavy or coconut cream to taste and cook for a couple minutes. Season to taste, mix in parsley and serve right away with pasta of choice and a generous grating of Parmesan cheese.
To cook the orecchiette pasta
- Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers. When the garlic begins to brown, add in chilled pasta and baste right away.
- Cook pasta until it just begins to get some color, we found this gave the most 'al dente' texture (soft but with a bite). Feel free to make a test with one piece.
- Serve right away with mushroom sauce.
Just made this for dinner! Had with the “zoodles”. So delicious!!!!
What a brilliant idea to stretch the dish with the mushrooms! Might also be a good one-dish dinner with some added broccoli rabe or spinach. Can’t wait to try it.
This looks wonderful!
Thank you so much Elaine! Have a wonderful weekend! xo