Low-Carb Mushroom Fettuccine Alfredo

The main purpose of creating this recipe wasn’t to see how low-carb or calorie I could make it, but more of a challenge to find paleo alternatives to pasta. Most of these pastas are legume based and just don’t cut it when you’re trying to be strict paleo. That was until I was browsing my local Holland and Barrett (basically just begging for a way to financially cripple myself even further in the name of health) when I came across these Slim Pasta noodles (they were on offer at buy one get one free so I just HAD TO). They’re made of konjac which is, apparently, a vegetable. Who knew?! There’s only 9 calories a portion and zero carbs, so if you’re all about that cutting life then this is for you. They taste of nothing, have the texture of al dente pasta and come in fettuccine, penne or noodle form.

I then challenged myself to make a dairy free, cheese-like sauce. Having been obsessed with nutritional yeast since I tried it about a year ago I’ve been putting it in everything to give a cheesy taste. And this creamy sauce is almond milk based, making it low fat and low calorie as well!


I hope you enjoy this recipe, let me know if you try it!

Ingredients:

200g mixed mushrooms (I used shiitake and chestnut)

300ml almond milk

50ml concentrated vegetable stock

1/2 cup nutritional yeast

3 tbsp tapioca flour

1 tbsp olive oil

1 medium white onion, finely chopped

3 cloves garlic, crushed

3 tsp garlic powder

Salt and pepper

Slim Pasta

Fresh chives (to garnish)

Method:

  • Heat the oil in a non-stick pan and add the chopped onion. Fry for around 5 minutes before adding two of the crushed garlic cloves.
  • Add the tapioca flour and stir to form a paste whilst slowly adding the stock. Then add the almond milk, garlic powder and nutritional yeast – simmer for 2-3 minutes.
  • At this point the mixture will be lumpy, so pour into a food processor to blitz until smooth and set aside.
  • In a separate pan add a little more oil and fry remaining garlic clove on a medium heat with the mushrooms until cooked (around five minutes). Add the sauce, season with salt and pepper then add the pasta straight from the packet. Cook for a further 2 minutes until pasta is warmed through. Chop fresh chives and stir through before serving.

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