Keto-Friendly Creamy Mushroom Pasta

I’ve tried just about every vegetable “pasta” alternative out there, and to be honest most of them don’t do it for me. Zoodles are a no. Spaghetti squash is an “eh okay.” And keep those shirataki noodles FAR, FAR AWAY from me. But the pasta used in this Keto-Friendly Creamy Mushroom Pasta? I’m here for it.

Naturally I was skeptical when trying Palmini hearts of palm pasta, but I’ve seen a lot of people swear by them – plus it looked a heck of a lot like “real” pasta – so I figured I’d do my due diligence and give it a try. And let me tell you, as someone who considers myself a pasta aficionado, I was very surprised at how much I loved Palmini.

This Keto-Friendly Creamy Mushroom Pasta overall was a winning recipe, if I do say so. Not only is it keto but also gluten-free & plant-based. Use dairy-free butter, dairy-free milk & omit the cheese for it to be vegan.

Mushrooms are one of those polarizing foods so Imma tell you straight up that you can replace the mushrooms with anything you want!!! Vegetables, chicken, beans…whatever your little tastebuds are in favor of. But for me, I’m a fan of the ‘shrooms. I love the heartiness they add, and when cooked correctly (hint: with butter) I think they’re actually delicious.

Keto-Friendly Creamy Mushroom Pasta

Ingredients:

• 1 package Palmini hearts of palm linguini
• 2 cups milk of choice *
• 2-3 tbsp unsalted butter
• 6oz package sliced mushrooms (I go for a “gourmet blend” or shiitake)
• 2 cups baby spinach
• 10oz riced cauliflower
• 1/2-1 cup vegetable stock **
• garlic powder
• salt & pepper
• shredded parmesan cheese (optional)

Directions:

1. In a large stovetop pan heat 1-2 tbsp butter. Add the riced cauliflower, season with salt, pepper & garlic powder. Cook on medium heat, stirring frequently, until translucent/slightly brown (about 6-8 minutes). Set aside to cool.
2. Drain the Palmini pasta and rinse well with water. Transfer to a bowl and soak in milk for 15-30 minutes (*this is optional but helps remove some of the bitterness from the pasta). Set aside.
3. In a blender or food processor add the cooked cauliflower and 1/2 cup vegetable stock (**could also use another stock, water, or milk). Blend until smooth consistency, adding more liquid as needed.
4. In another stovetop pan heat 1 tbsp butter. Cook the mushrooms on medium heat for 6-7 minutes until they become softened/cooked through. Stir in the spinach just until it wilts. Turn heat down to low.
5. Drain & rinse the pasta again then add to the pan with the spinach & mushroom mixture, then mix in about 1 cup of the cauliflower cream sauce (save the rest of the sauce for something else!).
6. Mix everything together and cook on low heat for about 5 minutes, until the pasta reaches a desired softened consistency.
7. Top with parmesan cheese.

You’ll see on the package of Palmini the option of soaking in milk to neutralize the flavor of it (it is hearts of palm, after all), which I definitely recommend doing. I also probably wouldn’t eat the Palmini plain/without some sort of sauce.

Obviously it doesn’t taste exactly like real pasta, but it’s pretty darn close in comparison to other pasta alternatives (did I mention how much I despise Zoodles?). It has more of a bite to it, but just be sure to cook it long enough for it to soften.

As always if you make this Keto-Friendly Creamy Mushroom Pasta or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out! xoxo GG

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Vegan Gnocchi Mac & Cheese
Creamy Butternut Squash Pasta Sauce
Creamy Cauliflower & Sun-dried Tomato Pasta
Slow Cooker Gnocchi Minestrone