Normally pasta is excluded on the ketogenic diet but, Italian food lovers can rejoice knowing this keto pasta recipe is both low-carb, vegetarian, and delicious! Zoodles, or zucchini noodles, are a staple in low-carb cooking but, can often get boring. This zucchini pasta is smothered in cheese, mushrooms, and seasonings to step it up a notch. If you are looking for a vegan keto pasta dish, simply swap out the dairy ingredients with their vegan, plant-based alternatives.
If you want to increase the protein content of this meal, try topping this keto mushroom pasta with chicken, beef, seafood, or tofu (if vegetarian).
Chop the mushrooms and fry in butter or olive oil until golden.
And the cream and parmesan, stirring until the mixture thickens a bit.
Fry the sliced halloumi in a separate pan until golden on both sides.
Chop into smaller pieces and add to the mushrooms.
Add chili flakes, salt, and pepper for taste.
Slice the zucchini into pasta and put on a plate.
Add the mushrooms, serve with half an avocado and top with some fresh coriander.
Enjoy your delicious keto mushroom pasta by itself or top with beef, chicken, or seafood for added protein.
Serving Size 1 bowl
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
