This creamy mushroom zoodles recipe is a luxurious low carb alternative to pasta for those who are managing their blood sugars or who don’t do well with gluten or wheat.
The fat in the butter, the parmesan cheese and the cream provide the majority of the energy. Mushrooms add some protein along with vitamins B2, B3 and B5, choline, folate, copper, potassium, selenium and zinc.
The zucchini noodles add vitamin C and potassium, while the bacon, garlic and onion round out the flavour profile.
One serve provides 350 calories, 17 g protein, 26 g fat, 14 g of net carbs and P:E = 0.4.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 zucchini, Spiralised into noodles
- 1 tbsp butter
- 4 slices of a small onion, diced
- 1 clove of garlic, crushed
- 1 rash of Bacon, chopped into 1 cm strips
- 200 g mushrooms, sliced
- 1 tbsp cream
- 20 g parmesan, shaved
- Salt and pepper to taste
- Heat a nonstick frying pan over medium heat.
- Add the bacon. Cook until crispy.
- Add the butter, onion, garlic and mushrooms. Cook until soft.
- Add the cream and stir through, let it cook for a further minute.
- Plate up the zoodles and pour over the mushroom sauce, top with shaved parmesan.
- Add salt and pepper to taste.
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