Creamy Noodle With Spinach And Mushrooms
A richly comforting bowl of cheesy, creamy noodles oddly seemed like it might be out of the scope of the keto diet, because of the pasta. We tried subbing no-carb shirataki noodles for regular pasta to make a simple cacio e pepe (cheese and pepper) pasta;
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces cremini mushrooms trimmed and chopped
- ⅛ teaspoon table salt
- 2 7- to 8-ounce packages shirataki noodles, rinsed and drained well
- 2 ounces Pecorino Romano grated (1 cup), divided
- ½ cup heavy cream
- 2 ounces cream cheese softened
- ½ teaspoon pepper
- 2 ounces 2 cups baby spinach, chopped
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms and salt, cover, and cook until mushrooms have released their liquid, about 5 minutes.
- Uncover and continue to cook until mushrooms are well browned and crisp, 6 to 8 minutes. Using slotted spoon, transfer mushrooms to bowl. Wipe skillet clean with paper towels.
- Add noodles to now-empty skillet and cook over medium heat until dry, about 3 minutes; transfer to bowl. Add ½ cup Pecorino, cream, cream cheese, and pepper to now-empty skillet and cook, stirring frequently, over medium-low heat until fully combined, 3 to 5 minutes. Gently fold in noodles and spinach and cook until heated through and spinach is wilted, about 2 minutes. Season with salt and pepper to taste and adjust consistency with hot water as needed. Sprinkle individual portions evenly with mushrooms and remaining ½ cup Pecorino before serving.