Description
This one-pan keto pasta is loaded with earthy mushrooms, tender spinach, and a velvety parmesan cream sauce, all while staying under 20g of carbs. A quick, easy, and satisfying keto-friendly vegetarian meal perfect for busy weeknights.
Ingredients
10 ounces farfalle (keto-friendly)
2 tablespoons olive oil
1 tablespoon butter
1 cup yellow onion, finely diced
2 teaspoons minced garlic
16 ounces cremini mushrooms, sliced
½ cup vegetable broth
¾ cup parmesan cheese, shredded
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
2 cups baby spinach
Salt and pepper to taste
1/2 cup half and half or heavy cream
Instructions
Preheat oven to 350°F (180°C)
Heat olive oil and butter in a large skillet over medium heat.
Add onion and sauté for 3-4 minutes until softened.
Stir in garlic and sauté for 30 seconds until fragrant.
Add sliced mushrooms and cook for 6-8 minutes until browned.
Pour in vegetable broth, bring to a gentle simmer, and cook for 2 minutes.
Add smoked paprika, red pepper flakes, salt, and pepper to the pan.
Stir in half and half or heavy cream, then add parmesan cheese until a creamy sauce forms.
Mix in baby spinach and cook just until wilted.
Toss cooked keto pasta into the skillet and stir to coat it thoroughly in the sauce.
Sprinkle with additional parmesan before serving if desired.
Notes
Keto pasta can be cooked in the same skillet, following package instructions. Substitute shallots for a milder taste. Use low-sodium broth for better control of salt. Leftovers can be cooled, then stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Main dish
- Method: Sautéing and one-pan cooking
- Cuisine: Italian-Inspired Keto