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Nov 14, 2021 2 min read

This is a keto-friendly, heart fettuccine recipe that tastes amazing. It has a lot of ingredients, but do not let that fool you. It is easy to make and well worth it. To slash carbs, use Nutrinoodle Shirataki Fettuccine with 10 calories and 0 grams of net carbohydrates.

This recipe can fit onto a high-fat, keto diet, but there are many low-calorie swaps you can make if you prefer to keep it lower-fat or lower-calorie. These are some ingredients you can switch.

  • Fat-free half and half for the whipping or heavy cream.
  • Meatless or low-fat turkey Italian sausage instead of full-fat pork or beef sausage.
  • Top with low-fat parmesan cheese or a sprinkling of nutritional yeast instead of full-fat parmesan cheese.

This recipe can be a meal on its own, or you can serve it with a salad or grilled vegetables.

Recipe for Keto Tuscan Sausage Fettuccine with Mushrooms

Makes: 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

  • 2 packages of NutriNoodle Shirataki Fettuccine
  • 2 teaspoons of olive oil
  • 8 to 12 ounces of Italian sausage, with casings removed
  • 3 cloves of garlic, peeled and minced
  • 8 ounces of mushrooms, sliced
  • ¼ cup of low-sodium chicken broth
  • ¼ cup of dry white wine or cooking sherry
  • 1 teaspoon of dijon or deli mustard
  • 1 teaspoon of almond meal or whole-wheat flour
  • 2 ounces of sun-dried tomatoes
  • 1 cup of heavy cream or whipping cream
  • 2 cups of baby spinach leaves
  • ½ cup of fresh basil leaves, chopped, loosely packed
  • 1 teaspoon of lemon juice, or about 2 squeezes
  • Salt and freshly ground black pepper to taste
  • 2 ounces (½ cup) of grated parmesan cheese, for serving
  • Optional garnishes: fresh basil leaves, pine nuts or walnuts, grape tomato halves

Instructions:

  1. Drain the NutriNoodle Shirataki Fettuccine. If desired, rinse it and drain again. If the strands are longer than desired, cut them to the length you prefer. Set the fettuccine aside.
  2. Heat the oil in a skillet. Add the sausage and cook for 5 to 7 minutes, or until browned. Remove the sausage from the pan and set it aside. 
  3. Add the garlic to the pan and cook for 1 minute. Add the mushrooms and cook for 4 minutes. Add the chicken broth and wine or sherry and stir in the mustard and lemon juice. Mix the almond meal or flour in well. Bring it to a boil and let it simmer for 2 minutes.
  4. Add the cream and sun-dried tomatoes. Increase the heat to make it boil, and simmer for 2 minutes.
  5. Add the sausage back to the pan. Cook and stir occasionally for 4 minutes. The sauce should thicken. Stir in the basil and spinach, then turn off the heat. Let the basil and spinach wilt. Stir, season with salt and black pepper to taste, and stir again.
  6. Add the pasta to the pan and toss to coat. 
  7. Plate the pasta and top it with parmesan cheese. Add any additional toppings, such as basil, tomatoes, or pine nuts or walnuts.
  8. Serve and enjoy!
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