Keto Vegan Mushroom and Spinach Spaghetti

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    15 min

Keto Vegan Mushroom and Spinach Spaghetti

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.

  • Net Carbs

    4.4 g

  • Fiber

    5.8 g

  • Total Carbs

    10.2 g

  • Protein

    8.6 g

  • Fats

    44.9 g

450 cals

Keto Vegan Mushroom and Spinach Spaghetti

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Baby Spinach

    Baby Spinach

    2 cup

  • Zucchini

    Zucchini

    1 large

  • Chestnut Mushrooms by Asda

    Chestnut Mushrooms by Asda

    1 cup

  • Garlic

    Garlic

    1 clove

  • Pine Nuts

    Pine Nuts

    1 tablespoon, whole pieces

  • Nutritional Yeast Seasoning by Bragg

    Nutritional Yeast Seasoning by Bragg

    1 teaspoon

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Basil, Fresh

    Basil, Fresh

    ¼ cup, whole pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

Recipe Steps

steps 6

15 min

  • 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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • Step 6

    Scatter with the toasted pine nuts and sprinkle with nutritional yeast to serve.
    Step 6

Comments 4

  • darktowervii3ea7

    darktowervii3ea7 4 years ago

    Do the fat grams come from the. Pine nuts?

    • Mambo

      Mambo 4 years ago

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

      • recipewriter

        recipewriter 4 years ago

        Hi, the yeast is added as a seasoning as you would use parmesan on a non-vegan dish.

    • Tla511

      Tla511 5 years ago

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