This Keto Mushroom Pasta recipe boasts a creamy garlic infused sauce with chunks of mushrooms and notes of thyme. Sautéed sliced garlic adds crunch and additional garlic goodness. We created this keto-friendly pasta recipe with hearts of palm pasta. Using this pasta keeps the recipe low carb, gluten-free, and diabetic-friendly.

The recipe for Keto Mushroom Pasta

Looking for a low carb pasta recipe that the whole family will love? If so, this recipe is for you! 

I use hearts of palm pasta in this recipe to keep the dish low-carb and keto-friendly. The sauce has a cream base with garlic, thyme, and savory chunks of mushrooms. Gruyere cheese adds a hint of nuttiness and a few red pepper flakes adds additional flavor interest, but not a significant amount of heat. 

This recipe is fast and easy to make. If you’re an organized cook, you can make it in less than half an hour. In fact, it may be easier to make than if it were made with traditional wheat pasta–no need to wait for a pot of water to boil or for the pasta to cook.

What Can I Substitute for Hearts of Palm Pasta?

While I used hearts of palm pasta for this recipe, you can use any low-carb, cooked pasta. Steamed cauliflower, shirataki pasta, and fiber-rich pastas are all good choices. 

While this is meant to be a low-carb and keto-friendly recipe, if you aren’t following a low-carb, gluten-free lifestyle, you could use cooked wheat pasta. Of course, this will add lots of carbohydrates and gluten to the nutritional value.

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Other Keto-Friendly Mushroom Recipes

If you love mushrooms and live a low carb lifestyle, you’ll want to check out our other keto-friendly recipes. Our recipe for garlic mushrooms is the perfect way to top a steak or can be served as a side dish. Another side dish on the blog that uses mushrooms is our recipe for mashed cauliflower with mushroom gravy. This versatile dish may just outshine the main course!

If you have some large portobello mushrooms, stuffing them can be the way to go! Our recipe for Spinach and Artichoke Stuffed Mushrooms makes a wonderful lunch or meatless main dish for dinner. Our recipe for Low-Carb Crab Melt Sandwiches uses portobello mushrooms as the “bread”. If you have smaller mushrooms, you might check out this recipe for keto-friendly stuffed mushrooms from Maebells.

If you’re in the mood for smokey, bacon goodness, you might want to try our Mushroom and Bacon Stuffed Chicken Breasts. Mushrooms are also the star of the show in our Low-Carb Leek and Wild Mushroom Galette. 

How to serve Keto Mushroom pasta

This recipe is quite versatile and can be used as a vegetarian main course or a side dish for simply grilled chicken, seafood, or beef. 

If you like a little more meat in your meals, you could add some leftover chicken or beef. Seafood lovers might enjoy it with some cooked shrimp, or even crab meat. If you choose to add meat to this dish, do it at the same time you add the noodles so it can heat through at the same time.

Can I make this keto-friendly Mushroom Pasta ahead?

While this recipe contains cream and cheese, I have successfully made it ahead of time and reheated it later. You do need to be a bit careful about how you reheat it, or it might separate.

If you make this pasta ahead, keep the sliced garlic separate from the pasta. Otherwise it will absorb liquid and lose its crunch. Store the pasta in the refrigerator in an airtight container until you’re ready to reheat.

To reheat the mushroom pasta, transfer it to a large saucepan. Stir the pasta to loosen, then add a little bit of liquid (water, cream, or broth would all work) and stir in. Be sure to add only a teaspoon or so at a time. When the pasta moves freely, put the saucepan over medium low heat and gently reheat it, stirring frequently. 

If the sauce is too thin, simply simmer it a bit longer (stirring frequently) to thicken. If it is too thick, add a bit more liquid, a tiny bit at a time. Do not try to reheat this recipe in the microwave as it’s likely to separate due to the uneven heating.

Once the pasta is hot, taste and adjust season. Be sure to sprinkle the garlic slices over top before serving.

This keto-friendly Mushroom Pasta recipe boasts a creamy garlic infused sauce with chunks of mushrooms and notes of thyme. Quick and easy to make.

5 from 5 votes

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Keto Mushroom Pasta

This Keto Mushroom Pasta recipe boasts a creamy garlic infused sauce with chunks of mushrooms and notes of thyme. Sautéed sliced garlic adds crunch and additional garlic goodness. We created this keto-friendly pasta recipe with hearts of palm pasta. Using this pasta keeps the recipe low carb, gluten-free, and diabetic-friendly.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword diabetic pasta, gluten free pasta, Keto Pasta Recipe, mushroom pasta, mushroom sauce

Prep Time 10 minutes

Cook Time 15 minutes

Servings 3

Calories 335 kcal

Author Annissa Slusher

Ingredients

• 9 ounces hearts of palm pasta linguini shaped (other cooked low carb pasta may be substituted)
• 2 tablespoons avocado oil
• 2 large garlic cloves peeled, one sliced, one crushed
• 4 ounces mushrooms sliced
• 2 ounces red onion diced
• ¼ teaspoon dried thyme leaves
• ⅛ teaspoon red pepper flakes
• 1 tablespoon white wine vinegar
• ½ cup heavy whipping cream
• 2 ounces gruyere cheese finely shredded
• 1 teaspoon fresh parsley chopped
• sea salt to taste
• freshly ground pepper to taste
• fresh thyme (optional--for garnish)

Instructions

1. Place palm pasta in a colander, rinse with cool water and allow to drain. Set aside.

2. In a large skillet, heat avocado oil over medium heat. When hot, add sliced garlic. Cook, while stirring, until slightly brown. Transfer to a plate using a slotted spoon or spatula. Set aside.

   

3. Add mushrooms and red onion to the skillet. Cook over medium heat until edges are brown and vegetables are tender.

   

4. Stir in the dried thyme, red pepper flakes, and crushed clove of garlic. Cook until fragrant, about one minute.

   

5. Add the white wine vinegar to the pan. Cook, scraping up browned bits, until vinegar consistency becomes slightly syrupy. Stir in heavy whipping cream and cheese. Bring to a simmer, stirring constantly, until mixture is smooth and slightly thickened.

   

6. Stir in noodles and simmer a few minutes to heat through. Taste and add salt and pepper to taste, if desired. (I used about ½ teaspoon salt and ¼ teaspoon pepper.) Stir in fresh parsey leaves.

   

7. Serve pasta with browned garlic and fresh thyme leaves sprinkled on top.

   

Nutrition Facts

Keto Mushroom Pasta

Amount Per Serving

Calories 335 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 73mg24%

Sodium 147mg6%

Potassium 350mg10%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 2g2%

Protein 9g18%

Vitamin A 4%0%

Vitamin C 3%4%

Calcium 61%6%

Iron 1%6%

Net Carbs 6g

* Percent Daily Values are based on a 2000 calorie diet.