Keto Pistou Linguine with Mushrooms, Lemon & Creme Fraiche. 4g net carbs per serving.
A fast, delicious and healthy ‘pasta’ dish. No watery zoodles. Definitely no tasteless konjac. No gluten. This recipe uses my very own super keto-friendly, nut-free ‘pasta’.
The sauce comes together in less than 5 minutes. Cooking the mushrooms takes 5 minutes. Heating the no-cooking linguine takes a couple of minutes. Add another 2-3 minutes of faffing and you can serve this wholesome dinner in 15 minutes. And if you hate mushrooms – I got you covered – read on…
Wanna know where this idea came from? Good old Mary Berry. She’s totally epic and I love her TV shows. I have been able to adapt quite a few of her recipes to suit the keto/low-carb lifestyle, and they’ve all turned out beautifully. Thank you, Mary.
PISTOU or PESTO?
I must admit that, when I heard Mary talk about pistou sauce, I thought she’d lost the plot. Surely before you record a TV cooking programme, you learn to pronounce pesto correctly? Then I realised that she really did mean ‘pistou‘. It turns out that pistou is a French (Provençal) adaptation of the Italian (Ligurian) pesto sauce. I had no idea!
I now know that Pistou is a very simple sauce comprising just garlic, basil and olive oil. Italian pesto sauce uses the same basis, but with pine nuts and Parmigiano providing bulk (and flavour) to it. Both Mary’s recipe and my keto version have incorporated mushrooms into the dish, for a more corpulent offering.
Are you a mushroom hater? You can use a different low-carb vegetable (e.g. zucchini, eggplants) or even get creative with an animal protein source, such as cooked beef or chicken. For a less substantial meal, or as a starter/side dish, simply scrap the veggie/protein element altogether.
HOW TO MAKE KETO PISTOU LINGUINE WITH MUSHROOMS, LEMON AND CREME FRAICHE IN 3 EASY STEPS.
FIRST STEP: I find it easy to chop the herbs and mince the garlic by hand with an ultra-sharp knife (like THIS one from the set I use – U.S. option HERE). If you’d rather not bother with chopping first, you can just put the sauce elements into your food processor and blitz away. Just make sure you scrape the sides and whizz again and again until you obtain a fine sauce. You don’t want lumps or chunks of garlic – that would neither be elegant nor palatable (in my personal opinion).
SECOND STEP: Sauté the mushrooms in butter and season according to your taste.
THIRD STEP: Add sauce and pasta to the pan, stir, heat up and serve with Parmesan on top.
In terms of parmesan, I always use Parmigiano Reggiano as a wedge that I cut and grate myself. Parmigiano Padano is also fine, but won’t deliver the same strong flavour, so you might want to add more. American parmesan isn’t even close to the real thing, so I wouldn’t go near that one. Also, if you buy parmesan pre-grated and packaged, check if it contains fillers and/or other additives, and look at the carbs content on the nutrition label – GENUINE Italian Parmigiano cheese has ZERO carbs.
Chestnut mushrooms are my favourite close-cup type. They’re tasty, and easy to clean. But any other mushrooms that you like will work. Try Oyster or Shiitake mushrooms for extra meatiness.
As for the crème fraîche, I’m aware that it is extremely common in Europe, but not so easy to find in other continents. My guess is that 1/2 soured cream + 1/2 double (heavy) cream would deliver similar taste and consistency.
Finally, my queenketo low-carb pasta noodles is child’s play. Most of my followers who use it regularly tend to make batches in advance and freeze individual portions. This pasta will not lose flavour or consistency after defrosting and you can let it thaw at room temperature without it becoming soggy.
That’ll be all. Enjoy!
- Yield: 2
- Serving: 1
- Calories: 680
- Fat: 61g
- Net Carbs: 4g
- Protein: 25g
- 100g crème frâiche
- ½ lemon (juice and zest)
- 1 garlic clove (minced)
- 10g (2 TBSP) chopped fresh parsley
- 10g (2 TBSP) chopped fresh basil
- fine Himalayan pink salt (U.S. option HERE)
- ground black pepper
- 25g (2 TBSP) extra virgin olive oil (U.S. option HERE)
- 40g Parmigiano Reggiano (freshly grated)
- 250g chestnut mushrooms (cleaned and sliced)
- 25g butter
- 200g qk linguine pasta #1
- 4-5 TBSP water
- using a food processor (I use THIS - U.S. option HERE), blitz chopped fresh herbs, olive oil, half of the Parmigiano (20g), creme fraiche, garlic, lemon juice and zest, until you get a smooth paste consistency, then season with salt and pepper according to your taste.
- place butter and sliced mushrooms in a frying pan and season lightly with salt and black pepper.
- sauté mushrooms (no lid) for a few minutes, until all water has evaporated.
- add herb sauce and 4 TBSP water to the pan, bring to a simmer, then incorporate the linguine.
- continue to simmer for 1-2 minutes while stirring frequently, and add a little extra water to loosen the sauce if required.
- when nice and hot, serve immediately, sprinkled with the remaining Parmigiano.
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