Wild Mushroom Pumpkin Alfredo Zoodles | Vegan + Low Carb
Dec 14, 2020
This low carb Wild Mushroom Pumpkin alfredo sauce is quick and easy to make in 30 minutes or less. This is the best zoodle dish, with wild mushrooms, the perfect flavors for Fall. Plus, vegan, it's low carb, keto-approved, paleo-friendly, and gluten-free.
The great thing about this easy Wild Mushroom Pumpkin Alfredo recipe is that it’s naturally low carb and keto, without any unusual ingredients. And, everyone will love it, even if they are not following a low carb diet. It goes well with regular pasta for those that eat it, but for me, I stick with the gluten-free and keto zoodle option.
Wild Mushroom Pumpkin Alfredo Zoodles
Yield: 3
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Diet: Vegan, Low Carb
Ingredients
NOODLES:
SAUCE:
MUSHROOM MEDLEY:
Instructions
- Heat coconut oil in a skillet and sauté onion, garlic, and mushrooms of choice for about 7-10 minutes or until onions are translucent and mushrooms are tender. Toss in thyme at the end.
- Meanwhile, blend all sauce ingredients until smooth.
- Toss in noodles and sauce until well incorporated and lightly cook for about 3-5 minutes. Be sure not to over-cook your noodles so keep an eye on them. Noodles should release some liquid and cook-off but still, be tender like traditional pasta.
- Taste, adjust flavors and serve, topped with more thyme if desired.
- More recipes like this coming up in our Keto Gone Green Coaching Programfor those wanting to try out a plant-based keto diet
Fat (grams)
43Net carbs
17Protein (grams)
1