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Low-carb zucchini spaghetti with mushrooms

A light low-carb take on pasta — zucchini spaghetti with a creamy mushroom sauce, spinach, and parmesan.

Low-carb zucchini spaghetti with mushrooms

Ingredients

Ingredients

  • 3 medium zucchini
  • 250 g cremini or chestnut mushrooms
  • 2 handfuls of baby spinach
  • 50 g butter
  • 2 garlic cloves
  • 1 shallot
  • 40 ml heavy cream (33%)
  • 30 g grated parmesan
  • 1 tbsp olive oil
  • salt
  • freshly ground black pepper

To serve

  • toasted pine nuts or walnuts

Directions

  1. 1

    Use a spiralizer or peeler to cut the zucchini into long thin spaghetti. Season lightly with salt and leave for 10 minutes to release water, then pat dry with paper towels.

  2. 2

    Sauté the finely chopped shallot and garlic in olive oil.

  3. 3

    Add the sliced mushrooms and cook until golden.

  4. 4

    Stir in the butter, cream, parmesan, and spinach. Season with salt and pepper.

  5. 5

    Cook the zucchini spaghetti separately for 1–2 minutes so they stay firm.

  6. 6

    Toss them into the sauce and mix gently.

  7. 7

    Serve topped with toasted nuts.

Notes

Tip

  • Don't overcook the zucchini spaghetti — they release water quickly and will go soft.

Approximate nutrition per 100 g

  • energy 118 kcal
  • protein 4 g
  • carbs 4 g (of which sugars 3 g)
  • fat 9 g
  • fibre 2 g