Creamy Oyster Mushroom Zucchini Noodle Pasta | Keto Vegan
Jan 18, 2021
This Creamy Mushroom Zucchini Noodle Pasta recipe is one of the easiest keto recipes to make. Your whole family with love it (not just us low-carb people). This recipe is high in healthy fats like coconut; it's a delicious grain-free, gluten-free, vegetarian, plant-based, dairy-free pasta dish with a rich and creamy sauce simmered to perfection. Your recipe is made with fresh garlic, artichokes, and cheesy miso. Keto-friendly zucchini noodle pasta recipe to make with your spiralizer. We love this one.
This gluten-free keto recipe is perfect for when you want a light yet decadent and satisfying pasta dinner. The kids love this one too! Especially if you let them make the zucchini noodles! Remember to marinate your noodles, don't just serve raw. Tenderizing the noodles with salt as described in the recipe is a crucial step. Tenderizing helps the noodles break down, providing that pasta-like texture. Your family and friends won't know the difference between regular pasta if you follow those steps!
Zucchini Noodle Pasta
Zucchini Noodle Pasta was my favorite discovery after finding out I couldn't eat regular wheat pasta anymore. I was devastated, thinking I couldn't enjoy my favorite dishes. Well, I was wrong! The clients I work with actually start to prefer the Zucchini Noodle Pasta over regular pasta. This is because it leaves you feeling light and energized instead of sleepy after eating.
Zucchini digests so well in most people and is full of vitamins, minerals, and healthy fiber. Once you have a spiralizer, you can use it for so many different recipes. You can use it to spiralize beets or carrots for a beautiful salad topper. You can also make more noodles for an easy keto pesto noodle recipe like this one.
Creamy Oyster Mushroom Zucchini Noodle Pasta
Ingredients
Instructions
- Using a spiral slicer or mandoline, spiralize zucchini into a large bowl. Coat with salt and toss. Let the liquid slowly release from the zucchini for about 10-20 minutes or prepare the remaining ingredients. Toss in a salad spinner or strainer to drain excess liquid. This will keep the noodles al dente like pasta noodles. (We love this spiralizer)
- In a large skillet over medium heat, heat coconut oil. Add the diced onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and sauté the garlic for about 1 minute.
- Add the mushrooms and all seasoning and stir together. Cook for about 3 minutes before adding coconut milk.
- Add in the coconut milk and artichoke hearts, stir again and reduce heat to medium-low, and cover. Let the coconut milk simmer for 5-10 minutes or until bubbly and thick. Add marinated zucchini noodles (liquid drained) and spinach and simmer until noodles are tender but not soggy and spinach is wilted.
- Serve with chopped basil. Season with more salt and pepper as desired.
