Pasta with Sautéed Mushrooms

Serves: 6

Ingredients

  • 0.33 tbsp Extra-virgin olive oil

  • 12 oz (340 g) Shiitake mushrooms, stemmed and sliced 0.25 inch thick

  • 12 oz (340 g) Cremini mushrooms, trimmed and sliced 0.25 inch thick

  • 0.5 Onion, chopped fine

  • Sea salt and pepper (to taste)

  • 3 Garlic cloves, minced

  • 1.33 tbsp Minced fresh thyme

  • 2 oz (57 g) Coconut milk

  • 1.25 cups Vegetable Broth or Stock

  • 0.5 oz (14 g) Dried porcini mushrooms, rinsed and minced

  • 16 oz (454 g) Spaghetti Squash, prepared

  • 2 tbsp Minced fresh parsley

Preparation

  1. Heat the 0.33 tbsp of oil in a 12-inch skillet over medium heat until shimmering. Add the shiitakes, cremini, onion, and 0.25 tsp sea salt. Cover and cook until the mushrooms have released their liquid, about 8 minutes. Uncover and continue to cook until the mushrooms are dry and browned, approximately 8 minutes. Stir in the garlic and thyme and cook until fragrant, about 0.5 minutes (30 seconds); transfer the mixture to a bowl and cover.

  2. Add the broth and porcini to the now-empty skillet, scraping up any browned bits, and simmer until the porcini are softened, about 2 minutes. Remove from heat, whisk in the coconut milk, and season with sea salt and pepper to taste; cover and set aside.

  3. Stir together the spaghetti squash, cooked vegetables, porcini mixture, and parsley, then season with sea salt and pepper to taste. Serve immediately.

Per Serving (1/6 of recipe)

  • Calories: ~95 kcal

  • Total Fat: 3.5 g

  • Total Carbohydrates: 14 g

  • Dietary Fiber: 4 g

  • Net Carbohydrates: 10 g

  • Protein: 4 g

  • Sugar: 3 g

Total Recipe (Entire Batch)

  • Calories: ~570 kcal

  • Total Fat: 21 g

  • Total Carbohydrates: 84 g

  • Dietary Fiber: 24 g

  • Net Carbohydrates: 60 g

  • Protein: 24 g

Dietary Notes

  • Low Calorie: This dish is exceptionally light because it uses spaghetti squash instead of wheat pasta and a minimal amount of added fat.

  • Paleo & Vegetarian: The ingredients fit well within Paleo and Vegetarian frameworks.

  • Keto-Friendly: With approximately 10g of net carbs per serving, this can fit into a ketogenic diet, though it consumes a moderate portion of a strict daily carb limit.