Mushroom Tagliatelle

This Mushroom Tagliatelle is a delightful low-carb twist on a classic Italian favorite, featuring rich sautéed mushrooms and a creamy sauce that complements the tender zucchini noodles. Perfectly seasoned, it's a satisfying dish that feels indulgent without the carbs.

Ingredients

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

Steps

1. Spiralize the zucchini and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and chopped shallot, sautéing until fragrant (about 2 minutes).
4. Add the sliced mushrooms to the skillet and cook until they are golden and tender (about 5-7 minutes).
5. Pour in the heavy cream and stir to combine, letting it simmer for 3-4 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese until melted, then season with salt and black pepper to taste.
7. Add the spiralized zucchini to the skillet, tossing gently to coat in the sauce and heat through for about 2-3 minutes.
8. Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 45 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and minerals from zucchini and mushrooms, promoting overall health.

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