Mushroom Tagliatelle

Mushroom Tagliatelle is a rich and creamy low-carb pasta dish that combines earthy mushrooms with a velvety sauce, making it a delightful alternative for pasta lovers. This French-inspired dish is both satisfying and elegant, perfect for a cozy dinner.

Ingredients

• Zucchini - 2 medium
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Mixed mushrooms (shiitake, cremini, button) - 200 grams, sliced
• Heavy cream - 100 milliliters
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer to make zucchini noodles (zoodles). Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.
3. Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
4. Pour in the heavy cream, stirring well to combine. Allow the mixture to simmer for 3-5 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Mix until the cheese is melted and the sauce is creamy.
6. Add the zucchini noodles to the skillet, tossing them gently in the sauce until well coated. Cook for an additional 2-3 minutes until the zoodles are just tender.
7. Remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in antioxidants and vitamins from mushrooms and zucchini.

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