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. Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
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.
Please note that nutrition facts per serving were estimated with a 50g helping of our homemade keto pasta. Nutrition facts may also vary widely with this recipe, depending on the amounts of veggies used.