Are you a low-carb lover looking for delicious and creamy pasta dishes that fit your dietary needs? Look no further! In this article, we’ll be exploring 19 mouth-watering keto pasta recipes that are sure to satisfy your cravings. From classic comfort foods like lasagna and mac and cheese, to innovative creations featuring zucchini noodles and shirataki fettuccine, there’s something for everyone in this collection.
Whether you’re a seasoned keto enthusiast or just starting out on the low-carb journey, these recipes are sure to become new favorites. With their rich and creamy sauces, savory meats, and satisfying flavors, they’re perfect for a quick weeknight dinner or a special occasion.
In the following pages, we’ll dive into each of these recipes, exploring the ingredients, cooking methods, and tips for making them your own. So grab a fork and get ready to indulge in some seriously delicious keto pasta!
Alfredo Zucchini Noodles with Grilled Chicken
Elevate your pasta game with this flavorful and healthy twist on the classic Alfredo dish, substituting zucchini noodles for traditional spaghetti.
Ingredients:
– 8 oz boneless, skinless chicken breast
– 2 medium zucchinis
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest before slicing.
3. Spiralize zucchinis into noodle-like strands.
4. In a large skillet, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat.
5. Add garlic powder and stir to combine.
6. Toss zucchini noodles with the Alfredo sauce until coated.
7. Slice grilled chicken and serve atop zucchini noodles.
Cooking Time: 20 minutes
Cheesy Cauliflower Mac and Cheese
A creamy, comforting twist on the classic macaroni and cheese recipe, featuring roasted cauliflower for added nutrition and flavor.
Ingredients:
– 1 head of cauliflower, broken into florets
– 8 oz macaroni
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. Toss cauliflower florets with 1 tbsp butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. In a large saucepan, melt remaining 1 tbsp butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
5. Slowly pour in milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
6. Remove sauce from heat and stir in cheddar and Parmesan cheese until melted and smooth.
7. Combine cooked macaroni, roasted cauliflower, and cheese sauce. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Spaghetti Squash Carbonara with Bacon
Get ready to experience the creamy, savory goodness of carbonara, reimagined with spaghetti squash and crispy bacon.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 3 large eggs
– 1 cup heavy cream
– 1 tsp salt
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Toss with a pinch of salt and roast for 45 minutes, or until tender.
4. While the squash roasts, cook the bacon slices in a skillet over medium heat until crispy.
5. In a large bowl, whisk together eggs, heavy cream, and a pinch of salt.
6. Once the squash is done, let it cool slightly then use a fork to shred into spaghetti-like strands.
7. Add the cooked squash to the egg mixture and stir to combine.
8. Top with crumbled bacon and chopped parsley (if using). Serve immediately.
Cooking Time: 1 hour 15 minutes
Keto Garlic Parmesan Pasta with Shrimp
A creamy, cheesy, garlic-infused pasta dish packed with succulent shrimp, perfect for a quick and satisfying keto meal.
Ingredients:
– 8 oz zucchini noodles (zoodles)
– 2 tbsp butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
Instructions:
1. Cook zucchini noodles according to package instructions.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Season with parsley, salt, and pepper.
5. Add shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through.
6. Combine cooked zucchini noodles and shrimp mixture. Toss to combine.
Cooking Time: 15-20 minutes
Creamy Avocado Pesto Zoodles
Transform your pasta game with this creamy, nutritious, and utterly delicious Creamy Avocado Pesto Zoodles recipe! Fresh zucchini noodles (zoodles) are tossed in a rich and vibrant pesto made with ripe avocados, garlic, and lemon, then topped with toasted pine nuts for added crunch.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado, peeled and pitted
– 1/4 cup freshly grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Toasted pine nuts for garnish
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a blender or food processor, combine avocado, Parmesan cheese, olive oil, garlic, and lemon juice. Blend until smooth.
3. Add the blended pesto mixture to the zoodles and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with toasted pine nuts and serve immediately.
Cooking Time: 15 minutes
Keto Lasagna with Ground Beef and Ricotta
A creative twist on the classic Italian dish, this keto lasagna is a flavorful and satisfying meal option.
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 8 oz cream cheese, softened
– 1 cup grated mozzarella cheese (shredded or sliced)
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook ground beef in a skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. In a large bowl, combine ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well to combine.
5. Layer lasagna noodles with meat mixture, ricotta mixture, and chopped parsley (if using).
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Buttery Shirataki Noodles with Garlic Butter Sauce
Satisfy your cravings with this indulgent yet healthy take on traditional noodles! Shirataki noodles, made from the root of the konjac plant, are low-carb and gluten-free, making them an excellent alternative to regular pasta.
Ingredients:
– 1 cup Shirataki noodles
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the Shirataki noodles according to package instructions. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream and stir until smooth. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
4. Season with salt and pepper to taste.
5. Combine cooked Shirataki noodles with garlic butter sauce, tossing to coat evenly.
6. Garnish with chopped parsley, if desired.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Pumpkin Sage Alfredo with Konjac Noodles
Elevate your pasta game with this creamy and aromatic Pumpkin Sage Alfredo dish, served with the low-carb goodness of konjac noodles.
Ingredients:
– 1 cup cooked konjac noodles
– 2 tablespoons unsalted butter
– 1/2 cup pumpkin puree
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon fresh sage leaves, chopped
– Salt and pepper to taste
– 1/2 cup heavy cream
Instructions:
1. Cook konjac noodles according to package instructions.
2. In a large skillet, melt butter over medium heat. Add pumpkin puree, Parmesan cheese, garlic, and sage. Cook for 3-4 minutes or until the mixture is smooth and fragrant.
3. Stir in heavy cream and cook for an additional minute.
4. Combine cooked konjac noodles with the Pumpkin Sage Alfredo sauce. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Keto Pasta Primavera with Creamy Cheese Sauce
Transform your favorite pasta dish into a keto-friendly masterpiece with this creamy, cheesy recipe.
Ingredients:
– 8 oz zucchini noodles (zoodles)
– 1 cup mixed vegetables (bell peppers, cherry tomatoes, carrots)
– 2 tbsp butter
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook zoodles according to package instructions.
3. In a large skillet, melt butter over medium heat. Add mixed vegetables and cook until tender, about 5 minutes.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Stir over low heat until smooth and creamy, about 2-3 minutes.
5. Combine cooked zoodles and vegetable mixture in the saucepan with the creamy cheese sauce. Toss to coat.
6. Season with garlic powder, salt, and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Cajun Chicken and Andouille Sausage Pasta
A hearty and flavorful pasta dish that combines the spicy kick of Cajun seasoning with the rich flavor of andouille sausage.
Ingredients:
– 12 oz. pasta (such as penne or rigatoni)
– 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp. olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1/4 cup Cajun seasoning
– 1/4 cup andouille sausage, sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
4. Reduce heat to medium and add diced onion. Cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
5. Stir in Cajun seasoning and cook for 1 minute.
6. Add sliced andouille sausage and cook until browned, about 2-3 minutes.
7. Add chicken broth and heavy cream to the skillet. Bring to a simmer and let cook for 2-3 minutes or until sauce has thickened slightly.
8. Add cooked pasta to the skillet and toss with sauce until well coated.
9. Add cooked chicken back to the skillet and stir to combine.
10. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Keto Mushroom Stroganoff with Shirataki Fettuccine
A creamy and savory low-carb twist on the classic dish, featuring shirataki fettuccine instead of traditional pasta.
Ingredients:
– 8 oz shirataki fettuccine
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup butter
– 1/2 cup heavy cream
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook shirataki fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add heavy cream, Dijon mustard, and Worcestershire sauce. Stir until smooth and creamy.
4. Combine cooked fettuccine with the mushroom mixture. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Lemon Garlic Pesto Noodles with Grilled Salmon
Experience the bright flavors of spring with this refreshing and flavorful recipe, perfect for a light yet satisfying meal.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1/2 cup freshly made pesto
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1 lb salmon fillet, skin removed
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season salmon with salt and pepper. Grill for 4-5 minutes per side, or until cooked through. Let rest before slicing.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine pesto, garlic, and lemon juice. Bring to a simmer over medium heat.
5. Add cooked noodles to the skillet, tossing to coat with the sauce.
6. Serve grilled salmon atop noodles, garnishing with Parmesan cheese if desired.
Cooking Time:
– Grilled salmon: 8-10 minutes
– Pesto noodles: 2-3 minutes
Total cooking time: approximately 15 minutes
Creamy Tuscan Sausage and Spinach Pasta
A rich and flavorful pasta dish that combines the savory taste of Italian sausage with the nutritional benefits of spinach, all wrapped up in a creamy sauce.
Ingredients:
– 8 oz. pappardelle pasta
– 1 lb. sweet Italian sausage, casings removed
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, cook sausage over medium-high heat until browned, breaking apart with spoon as it cooks.
3. Add chopped onion and minced garlic to the skillet; cook until onion is translucent.
4. Stir in chicken broth and heavy cream; bring mixture to a simmer.
5. Add cooked spinach leaves to the sauce; stir until wilted.
6. Combine cooked pasta and sausage sauce; season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Keto Greek Style Zoodles with Feta and Olives
A Mediterranean-inspired twist on traditional zucchini noodles, this recipe combines the flavors of Greece with the convenience of a low-carb meal.
Ingredients:
– 2 medium zucchinis
– 1/4 cup feta cheese, crumbled
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, or until slightly tender.
5. Stir in the crumbled feta cheese and sliced olives.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Low-Carb Beef Bolognese with Heart of Palm Pasta
This recipe is a twist on the classic Italian dish, substituting traditional pasta with low-carb heart of palm strands. The result is a rich and flavorful sauce served with a nutritious and filling base.
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heart of palm strands
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic; cook until the onion is translucent.
3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
4. Cook for 20-25 minutes or until the sauce has thickened slightly.
5. Meanwhile, cook the heart of palm strands according to package instructions.
6. Serve the beef bolognese over the cooked heart of palm pasta.
Cooking Time: 30-40 minutes
Keto Pasta Salad with Ranch Dressing and Bacon
A creamy and flavorful twist on traditional pasta salad, this recipe combines the richness of ranch dressing with the smokiness of bacon.
Ingredients:
– 8 oz zucchini noodles (zoodles)
– 1/2 cup ranch dressing
– 4 slices of cooked bacon, crumbled
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
Instructions:
1. Cook the zoodles according to package instructions or by spiralizing fresh zucchini.
2. In a large bowl, combine the cooked zoodles, ranch dressing, crumbled bacon, mixed greens, and cherry tomatoes.
3. Toss until all ingredients are well coated with the ranch dressing.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Garlic Butter Scallops over Kelp Noodles
Elevate your seafood game with this decadent and flavorful dish, featuring succulent scallops smothered in a rich garlic butter sauce and served atop vibrant kelp noodles.
Ingredients:
– 12 large scallops
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 1/4 cup heavy cream
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Kelp noodles (store-bought or homemade)
Instructions:
1. Bring a large pot of salted water to a boil. Cook kelp noodles according to package instructions. Drain and set aside.
2. In a medium skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. If using white wine, add it to the skillet and cook until reduced by half, stirring occasionally.
4. Add scallops to the skillet and cook for 2-3 minutes per side, or until golden brown.
5. Stir in heavy cream and parsley. Season with salt and pepper to taste.
6. Serve scallops over kelp noodles and enjoy!
Cooking Time: 15-20 minutes
Thai Peanut Zucchini Noodles with Chicken
Thai Peanut Zucchini Noodles with Chicken Recipe
This recipe combines the flavors of Thailand with the freshness of zucchini noodles and the tenderness of chicken. A perfect blend of spicy, sweet, and savory, this dish is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 1/4 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1 tsp Thai red curry paste
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice chicken into bite-sized strips and season with salt, pepper, and ginger.
3. Grill or bake chicken for 20-25 minutes, or until cooked through.
4. Meanwhile, spiralize zucchinis and set aside.
5. In a blender or food processor, combine peanut butter, soy sauce, curry paste, and cilantro. Blend until smooth.
6. Toss cooked zucchini noodles with the peanut sauce and top with grilled chicken. Serve hot.
Cooking Time: 30-35 minutes
Keto Taco Pasta with Ground Beef and Cheese
A twist on classic pasta dishes, this recipe combines the flavors of taco seasonings with ground beef, cheese, and zucchini noodles for a keto-friendly meal.
Ingredients:
– 1 lb ground beef
– 1 cup zucchini noodles (zoodles)
– 1/2 cup cream cheese, softened
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 tsp taco seasoning
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese
– Optional: jalapeños, cilantro, or sour cream for added flavor
Instructions:
1. Cook zoodles according to package instructions. Drain and set aside.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, bell pepper, and taco seasoning to the skillet. Cook until vegetables are tender.
4. Stir in cream cheese until melted and well combined with the meat mixture.
5. Add cooked zoodles to the skillet and stir to combine with the meat and cheese sauce.
6. Season with salt and pepper to taste.
7. Top with shredded cheddar cheese and any desired toppings (such as jalapeños, cilantro, or sour cream).
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Summary
Indulge in creamy and delicious keto pasta dishes without sacrificing your low-carb diet. This collection of 19 mouthwatering recipes features zucchini noodles, cauliflower mac and cheese, spaghetti squash carbonara, and more. From classic Alfredo to spicy Cajun chicken, there’s something for every taste bud. Enjoy rich and cheesy sauces with grilled meats, seafood, and veggies. Perfect for special occasions or a quick weeknight dinner, these keto pasta recipes will satisfy your cravings while keeping your diet in check.
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