This post may contain affiliate links, please see our privacy
policy for details
Skillet Tomato Cheese Pasta and keto….wow! I was thinking. It’s time to make a healthy low-carb Italian pasta dinner, don’t you agree? Sometimes you want pasta for dinner, we all do.
And what better way than a creamy tomato cheese fettuccine dish And the best part, you don’t need to feel guilty about extra carbs. That’s right because this creamy pasta recipe is low carb.
This gluten-free pasta dinner is keto-friendly and is one of our healthier, most popular recipes this month. Just imagine a low-carb pasta smothered in the most flavourful Italian tomato cheese sauce.
the keto creamy sauce
The sauce is flavoured with oregano, basil and bay leaves, and for texture, grated healthy zucchini. This Italian-inspired recipe is a hearty meal without added meats.
This pasta recipe is super simple to make. You will need one large skillet or if you don’t have one, a large pot.
first
Sauté the onions with garlic, add the herbs and spices, tomato sauce, some broth and zucchini. Cook for 20 minutes. To make the sauce thick and creamy, I added light cream cheese. Honestly, you can eat the sauce by spoonfuls. It’s that tasty.
then comes the keto pasta
Once the sauce is thick and creamy, stir in the low-carb pasta.
As you can see this gluten-free pasta recipe comes together quickly, and the meal is low carb and satisfying. And, there is plenty of creamy, cheesy sauce to call this pasta dish comforting.
When I discovered this low-carb, gluten-free tofu shirataki pasta with only 1 net carb per serving, it was hard to believe! Especially since the pasta is so tasty, making it an excellent addition to keto recipes.
Are you following a low-carb or keto diet? Then, please check out our keto recipes. Our list has it all, breakfast, mains, snacks and desserts. So check it out for some new ideas.
This keto tomato cheese pasta has only 6 grams of net carbs per serving. Depending on the tomato sauce and noodles you use. Enjoy!
If you try this recipe, please let me know in the comments section what you think. I always love to hear from you.
In a 12-inch skillet heat olive oil over medium-low heat. Add onions and garlic and cook until softened. About 5 minutes
2.
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
3.
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.
4.
Serve with fresh basil
Leave a Comment
Amber
Creamy and tasty! For “pasta” I used Smart Food fettuccine
Kristina
thank you Janet for sharing
Janet
My family loved this low carb noodle dish, thank you. My daughter especially loves your recipes!
Kristina
I am so happy to hear that you enjoyed it, and thank you for sharing your version
Peggy Fleetwood
We really enjoyed this recipe. I used 1tsp pepper flakes and it was nice and spicy. I added a little tomato paste and used gluten free brown rice pasta. Will definitely make again with some cooked chicken mixed in.
Kristina
Leave a Reply