Butternut pasta with tomato sauce and garlic mushrooms

Butternut pasta with tomato sauce and garlic mushrooms

Butternut squash pasta. Fresh tomato sauce. Sautéed mushrooms with garlic. Here's another excellent low-carb dish for the weekdays that puts any traditional pasta to shame.

Butternut pasta with tomato sauce and garlic mushrooms

Butternut squash pasta. Fresh tomato sauce. Sautéed mushrooms with garlic. Here's another excellent low-carb dish for the weekdays that puts any traditional pasta to shame.
USMetric
4 servingservings

Ingredients

  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 3 3 minced garlic cloveminced garlic cloves
  • 4 tbsp 4 tbsp olive oil
  • 1 cup 225 ml crushed tomatoes
  • 1 1 vegetable bouillon cubevegetable bouillon cubes (optional)
  • 1 cup 225 ml heavy whipping cream
  • 1 lb 450 g butternut squash
  • ½ cup 125 ml mushrooms
  • salt and pepper, to taste
  • 2 tbsp 2 tbsp fresh oregano or fresh basil, chopped
  • parmesan cheese, for serving (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a saucepan, fry the onion and some of the garlic in the olive oil. Add crushed tomatoes, bouillon cube (if you are using any), cream and combine well. Simmer for 15 minutes with the lid on.
  2. Mix with an immersion blender until smooth. Salt and pepper.
  3. Fry the mushrooms in oil until golden brown. Add the rest of the garlic and fry for a few more minutes. Salt and pepper.
  4. Make butternut squash zoodles with the help of a spiralizer. You can also shred the squash very thin with a knife. Cook in salted water for a few minutes then drain.
  5. Serve the tomato sauce and garlic mushrooms with butternut squash zoodles. Top with fresh oregano and parmesan.

Tip!

You can also pair the tomato sauce and garlic mushroom with our excellent gluten-free keto pasta or zucchini fettuccine.

If you're in a hurry, skip the first step and use ready-made tomato sauce, just make sure you choose a brand with no sugar added.

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5 comments

  1. 1 comment removed
  2. MerryKate
    18 net carbs per serving is not a keto-friendly recipe; its barely low carb.
  3. Leontyne
    Maybe changing out the butternut with zucchini would lower the carbs? I’m afraid to try this recipe as is because it alone blows my carb allowance for the day.
  4. Aggie
    Substitute butternut squash for spaghetti squash and cut the carbs galore! Add butter to the squash and make it Keto friendly, never mind super yummy.
  5. Caroline
    I agree. I can't eat 19 of my daily 20 in one dish. I don't see how winter squash and keto can ever walk together.
  6. Patricia
    Butternut squash zoodles were on sale today so thought we would try this recipe. It was quick, easy and absolutely delicious! Since we had lots of homemade spaghetti sauce, we used a cup of that as a timesaver for step one. Will definitely add this to our list of favourite recipes!

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