Shirataki Pasta is my new jam. All day....errrryday, Shirataki. This Shirataki Mushroom Fettucine recipe is everyTHANG. With very little/nearly no carbs in these Japanese Konjac flour noodles it is perfect for people on the Ketogenic Diet like me. And by the way, I'm still going strong on Keto almost two weeks later and I've lost 5 pounds. I'm struggling to get the necessary fat, but y'all...my brain! My brain feels so clear and so sharp. As in, I don't wander around all day trying to figure out what to do next. In a fog is the only way I can describe it.
What is it about processed foods/gluten that makes me feel so awful? For one, all of that awfulness raises my thyroid antibodies which are right now, out of control. Since I have Hashimoto's disease, I am desperately trying to lower my antibodies so I can feel better. Eventhough I take high levels of medication, it still doesn't totally help me feel okay. This Shirataki Mushroom Fettuccine recipe is here to keep me on track.
It's mushrooms, garlic, brie, coconut milk, all the keto fats you need to help you reach those daily Macros.
The mushrooms are simmered in Kerry Gold butter, garlic, and coconut milk. The brie gets tossed in, noodles swished around, and the whole thing topped with fresh herbs. Keto dream noodle status.
SHIRATAKI MUSHROOM FETTUCINE RECIPE
Servings: 1* | Prep Time: 5 minutes | Cook Time: 20 minutes
1 Tbsp Kerry Gold Salter Butter
2 cloves of garlic, minced
3 mushrooms (any kind) sliced
1/8 tsp. salt
1/2 cup of Brie cheese, cubed and trimmed of rind
1/2 cup coconut milk
One package of Shirataki noodles
1/2 tsp dried parsley
1 Tbsp Fresh parsley
Add butter to a heated pan
Saute' garlic and mushrooms over low/medium heat until tender and fragrant about 10 minutes.
Turn the heat up to medium
Add coconut milk and simmer for 5 minutes
Add cubed Brie and dried parsley until fully melted, stirring often
Add Shirataki noodles and simmer for another 5 minutes
Slide it into a bowl and top it with fresh parsley
*servings are relative: This is great for one person for lunch or two people as a side at dinner.
Here's what you'll need
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Hi! I'm Amy. I am a former commercial photographer who has travelled all over the world and finally landed in my happy place - Historic Boscobel Farm.