Creamy Garlic Mushroom Pasta (includes low carb recipe)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Preheat the oven for baking.

Rinse and set aside spinach for later use.

Peel garlic and slice onions into quarters.

Clean and slice mushrooms, adding them to a bowl.

Take the sliced mushrooms and place them into a baking container.

Add sliced onions and garlic to the baking container with mushrooms.

Drizzle olive oil over the vegetables and mix to coat them evenly.

Season the mixture with salt, black pepper, and fresh grated nutmeg, then mix again.

Add heavy whipping cream to the vegetable mixture and cover the baking container.

Place the covered baking container in the oven until the mixture is creamy, bubbly, and melted.

Cook the low carb pasta according to package instructions, about 6 minutes, and set aside.

Remove the garlic from the sauce once it's tender and smash it to avoid large chunks.

Return the smashed garlic to the sauce and mix in cream cheese for added creaminess.

Add Parmesan cheese to the mixture and stir until creamy.

Incorporate the spinach into the sauce, allowing it to wilt from the heat.

Spoon the sauce mixture over the low carb pasta in a baking dish and mix to combine.

Spread the mixture evenly in the baking dish and top with Parmesan cheese.

Repeat the mixing process for the regular pasta in a separate baking dish, using nonstick cooking spray beforehand.

Place both baking dishes back into the oven to heat through.

Let the pasta rest for a few minutes after baking, then sprinkle with additional nutmeg before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens