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Keto Vegan Mushroom and Spinach Spaghetti

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

5 ratings

This simple vegan spaghetti is loaded with low carb veggies, aromatic fresh basil and topped with crunchy toasted pine nuts.

This is a quick and easy dinner option, perfect for weeknights.

450 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

Slice the ends off the zucchini and peel off the outer skin - discard. Peel the zucchini into long ribbons and set aside.
Step 2

Add the pine nuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.
Step 3

Heat the olive oil in the skillet over a medium heat. Thinly slice the mushrooms and add to the pan, cooking until just browned all over.
Step 4

Crush the garlic and add to the pan with the lemon zest. Stir well to combine and cook gently for a minute or so until tender.
Step 5

Add the zucchini ribbons, fresh basil and spinach. Season with salt and pepper and stir well to combine. Cook for 2-3 minutes until the zucchini is tender and the spinach is wilted.
Step 6

Scatter with the toasted pine nuts and sprinkle with nutritional yeast to serve.

darktowervii3ea7 4 years ago

Do the fat grams come from the. Pine nuts?

0
Mambo 4 years ago

Pls advise why to add yeast ? The dish is ready before even before adding the yeast.

0
- recipewriter 4 years ago
  
  Hi, the yeast is added as a seasoning as you would use parmesan on a non-vegan dish.
  
  0
Tla511 4 years ago

Pretty tasty but add more garlic, and let it sit for a few minutes after cooking so the flavor distributes! Easy!

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Ingredients