Skillet Tomato Cheese Fettuccine (Keto, Vegetarian, Gluten-Free)

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Average Rating: 5 | Rated By: 2 users

I was thinking, it’s time to make a healthy low-carb Italian pasta dinner, don’t you agree? This is definitely the keto pasta recipe to add to this month’s healthy recipes. Just imagine a low carb pasta smothered in the most flavourful Italian tomato cheese sauce. The sauce is spiced up with oregano, basil and bay leaves and to give the sauce some texture I added grated zucchini. To make the sauce deliciously creamy, I added light cream cheese. Honestly, you can eat the sauce by spoonfuls it is that good. The recipe is super simple to make, all you need is one large skillet if you don’t have one you can also use a large pot. First, sauté the onions with garlic, add the herbs and spices, tomato sauce, some broth and zucchini. Cook for 20 minutes, then stir in cream cheese and fresh basil. Once the sauce is finished, stir in the low-carb pasta.

I am so excited because I discovered this low carb gluten-free tofu shirataki fettuccine that has only 1 net carb per serving, and the fettuccine tastes better than regular pasta. There is plenty of sauce to drench the pasta making this an outstanding healthy pasta meal. You will love it and the best part, it is low-carb which is essential for those who follow the keto diet. Mangiare as they would say in Italian and enjoy 🙂 I always love to hear from you, so if you try this recipe, please let me know in the comments section what you think. Total net carbs per serving approximately 6 grams, depending on the tomato sauce and noodles you use

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, grated
  • 1 Tbsp. GF dried oregano
  • 1 Tbsp. GF dried basil
  • 2 GF bay leaves
  • Crushed red pepper flakes to taste (optional) I used 1 teaspoon
  • 1/2 cup pure tomato sauce
  • 1 cup GF vegetable broth or broth of choice, even water works
  • 1 1/2 cup (1 medium-small) grated zucchini, with skin on
  • 1 tsp. Himalayan salt
  • 4 servings of low carb pasta (I used tofu shirataki fettucine),drain and rinse well. Another option is 0 carb miracle noodles
  • 1/2 cup (4 oz.) light cream cheese, cubed
  • Handful chopped fresh basil for serving
  • Instructions

  • In a 12-inch skillet heat olive oil over medium-low heat. Add onions and garlic and cook until soft. About 5 minutes
  • Stir in oregano, basil, bay leaves, and red pepper flakes. Add tomato sauce, vegetable broth, zucchini and salt. Stir to combine and cook covered over medium-low heat for 20 minutes
  • Remove bay leaves from the sauce and stir in cream cheese and some fresh basil cook until the cheese has melted. About 3 minutes. Add the fettuccine and cook over medium heat until the pasta is heated through and the sauce starts to bubble. About 3 more minutes.
  • Serve with fresh basil


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