Pasta with Sautéed Mushrooms

Main Dishes

January 5, 2026

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.

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

More Paleo Recipes

A smiling woman in an apron holds a hearty, rustic bowl of Red Snapper in Sauce, garnished with fresh cilantro and peppers, ready to be served.

Red Snapper in Sauce

Ingredients 2.0 lb (32.0 oz / 907 g) red snapper filets 0.25 cup (2.0 fl oz / 60 ml) extra virgin olive oil 0.5 red bell pepper, chopped (approx. 2.5 oz / 71 g) 0.5 green bell pepper, chopped (approx. 2.5 oz / 71 g) 4.0 scallions, thinly sliced (approx. 0.5 oz / 15 g)...

A smiling woman in an apron holding a large ceramic bowl filled with a fresh Shawarma Chicken salad featuring sliced grilled chicken, avocado, tomatoes, and greens, in a rustic kitchen setting.

Shawarma Chicken with Lemon – Basil Vinaigrette

Ingredients 2.0 tbsp. (1.0 oz / 28g) extra virgin olive oil 16.0 oz (454g) free-range chicken breast, sliced into small strips 3.0 cloves (0.5 oz / 15g) garlic, minced 2.0 tbsp. (1.0 oz / 30g) freshly squeezed lemon juice 0.25 tsp. (0.02 oz / 0.5g) ground coriander...

A smiling food blogger in a gray apron holding a ceramic bowl containing a perfectly cooked Mustard Crusted Salmon filet resting upon a fresh arugula and spinach salad with pecans and cranberries in a naturally lit kitchen.

Mustard Crusted Salmon with Arugula and Spinach Salad

Preparing Your Mustard Crusted Salmon Yields: 1 Serving Total Time: 45 Minutes Prep Time: 15 Minutes Cook Time: 20 Minutes Ingredients For the Salmon: 15 oz (425g) salmon filet 1 tbsp (15g) coarse ground mustard 0.1 tsp (0.5g) sea salt For the Salad: 2 tbsp (20g)...

A smiling woman in an apron holds a hearty, rustic bowl of Red Snapper in Sauce, garnished with fresh cilantro and peppers, ready to be served.

Red Snapper in Sauce

Ingredients 2.0 lb (32.0 oz / 907 g) red snapper filets 0.25 cup (2.0 fl oz / 60 ml) extra virgin olive oil 0.5 red bell pepper, chopped (approx. 2.5 oz / 71 g) 0.5 green bell pepper, chopped (approx. 2.5 oz / 71 g) 4.0 scallions, thinly sliced (approx. 0.5 oz / 15 g)...

A smiling woman in an apron holding a large ceramic bowl filled with a fresh Shawarma Chicken salad featuring sliced grilled chicken, avocado, tomatoes, and greens, in a rustic kitchen setting.

Shawarma Chicken with Lemon – Basil Vinaigrette

Ingredients 2.0 tbsp. (1.0 oz / 28g) extra virgin olive oil 16.0 oz (454g) free-range chicken breast, sliced into small strips 3.0 cloves (0.5 oz / 15g) garlic, minced 2.0 tbsp. (1.0 oz / 30g) freshly squeezed lemon juice 0.25 tsp. (0.02 oz / 0.5g) ground coriander...

A smiling food blogger in a gray apron holding a ceramic bowl containing a perfectly cooked Mustard Crusted Salmon filet resting upon a fresh arugula and spinach salad with pecans and cranberries in a naturally lit kitchen.

Mustard Crusted Salmon with Arugula and Spinach Salad

Preparing Your Mustard Crusted Salmon Yields: 1 Serving Total Time: 45 Minutes Prep Time: 15 Minutes Cook Time: 20 Minutes Ingredients For the Salmon: 15 oz (425g) salmon filet 1 tbsp (15g) coarse ground mustard 0.1 tsp (0.5g) sea salt For the Salad: 2 tbsp (20g)...

A smiling woman in a blue apron holding a steaming bowl of fresh Chicken and Broccoli stir-fry in a bright home kitchen.

Chicken and Broccoli

Yields: 2 Servings Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes Ingredients 1.0 cup (2.5 oz / 71g) broccoli, cut into small florets 1.0 lb (16.0 oz / 454g) boneless, skinless chicken breasts, cut into small strips 1.0 tbsp (0.5 oz / 14g) coconut...