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King Oyster Mushroom “Pasta” in a Creamy Garlic Sauce: A Keto Noodle Alternative

There’s something undeniably comforting about a creamy, garlicky pasta dish—but traditional pasta is off the table when we’re keeping it keto. That’s why we love using king oyster mushrooms as a pasta alternative! Their thick, meaty stems shred into noodle-like ribbons that soak up a rich, garlicky, parmesan-infused cream sauce, making this dish every bit as indulgent as the real thing.

This recipe brings together the best of both worlds: the silky texture of pasta and the deep umami of mushrooms. Tossed with crispy prosciutto or pancetta for a salty crunch, this dish is elegant, easy, and completely keto-friendly. Whether we’re craving a cozy dinner or an impressive meal to serve guests, this creamy king oyster mushroom pasta hits the spot!

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 2
Calories 320
Description
With its velvety garlic parmesan sauce and tender king oyster mushroom noodles, this dish is a keto dream come true. Topped with crispy prosciutto for an added crunch, it’s the ultimate indulgence—without the carbs.
Ingredients
    For the Mushroom Noodles:
  • 2 large king oyster mushrooms
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
    • For the Creamy Garlic Sauce:
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp nutmeg (optional, for depth)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
    • For Toppings:
  • 2 slices prosciutto or pancetta, crisped and crumbled
  • 1 tbsp fresh parsley, chopped
  • Extra grated Parmesan for garnish
Instructions
    Prepare the Mushroom Noodles:
  1. Trim the caps off the king oyster mushrooms and slice the thick stems into long, thin ribbons using a vegetable peeler or sharp knife.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the mushroom ribbons, season with salt and black pepper, and sauté for 3-4 minutes until softened. Remove from the skillet and set aside.
    4. Make the Creamy Garlic Sauce:
  4. In the same skillet, melt butter over medium-low heat.
  5. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in the heavy cream, stirring constantly.
  7. Add grated Parmesan cheese, nutmeg (if using), salt, black pepper, and red pepper flakes.
  8. Simmer for 2-3 minutes, stirring until the sauce thickens.
    9. Assemble the Dish:
  9. Return the sautéed mushroom noodles to the skillet and toss to coat in the creamy sauce.
  10. Cook for another 1-2 minutes, allowing the flavors to meld.
  11. Transfer to plates and top with crispy prosciutto or pancetta, fresh parsley, and extra Parmesan.

Nutrition Facts

Servings: 2 ServingCalories:320kcalTotal Fat:28gSaturated Fat: 16gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:10g

Note

Substitutions & Variations

  • Dairy-Free: Swap butter for ghee or olive oil and use coconut cream instead of heavy cream.
  • Nut-Free: No nut ingredients here, but be mindful of pre-grated Parmesan, which can sometimes contain anti-caking agents.
  • Extra Protein: Add grilled chicken or shrimp for a more filling meal.
  • Vegetarian Option: Skip the prosciutto and add sautéed spinach or roasted cherry tomatoes instead.

This King Oyster Mushroom "Pasta" in a Creamy Garlic Sauce is a game-changer for pasta lovers looking to keep things keto. It’s decadent, satisfying, and proof that we don’t need traditional noodles to enjoy a creamy, comforting dish.

Read it online: https://ketoeatsrecipes.com/recipe/king-oyster-mushroom-pasta-in-a-creamy-garlic-sauce-a-keto-noodle-alternative/