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Sunday, 28 October 2018

Butternut Squash Pasta, with tomato sauce and garlic mushrooms : Lower Carb Recipe


Looking for a lower carb alternative to pasta - well how about this tasty dish. It's Butternut squash pasta, (fresh) tomato sauce, and sautéed mushrooms with garlic. I'm sure you will like this lower carb dish …

Ingredients:
Serves Four
19g carbs per serving
1 yellow onion, finely chopped
3 minced garlic cloves
4 tbsp. olive oil
225 ml (1 cup) crushed tomatoes*
1 vegetable bouillon cube (optional)
225 ml (1 cup) heavy (double) whipping cream
450 g (1 lb) butternut squash
125 ml (½ cup) mushrooms
salt and pepper, to taste
2 tbsp. fresh oregano or fresh basil, chopped
parmesan cheese, for serving (optional)

Tips: 
You can also pair the tomato sauce and garlic mushroom with gluten-free keto pasta or zucchini (courgette) fettuccine
If you're in a hurry, skip the first step and use ready-made tomato sauce*, just make sure you choose a brand with no sugar added.
Recipe instructions:
Can be found here
Information about the herbs used in this recipe:
Oregano is a pungent green herb with a great affinity for a variety of foods, from lamb to vegetables, stuffing's and egg dishes. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and (in the UK) is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas. Because of its high oil content, oregano dries well. You can replace dried oregano for fresh, but reduce the amount used by about half. Dried oregano is a kitchen essential, but make sure you replace it frequently as it quickly loses its pungency. Oregano is one of the herbs in the mixture called herbes de Provence. Oregano is often used to top your favourite pizza, and oregano may offer you a range of health benefits you may have never considered. Oregano contains a powerful substance called beta-caryophyllene that helps fight inflammation. This herb is said to benefit people suffering conditions such as osteoporosis and arteriosclerosis. On top of it’s anti-inflammatory properties, antibacterial and antifungal properties can also be added to the list of what make oregano a top pick. 




Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish. Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids. 



We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

22 comments:

Tom said...

...I've used my spiralizer with other things, but not butternut, something to try.

William Kendall said...

That sounds good.

Sandra Cox said...

This sounds divine! Also loved the health information on the herbs.
Enjoy your day:)

Mary Kirkland said...

That looks so good.

Elephant's Child said...

You got me at garlic mushrooms. Mmmm.

Phil Slade said...

I don't have a spiralizer. But I think I know what you mean. I didn't know about Oregano in particular. We must use more herbs as they do in Greece - sprinkled over most main courses.

David Gascoigne said...

We grow both basil and oregano in the garden and use them generously. Basil adds great flavour to marinara sauces.

Christine said...

Looks delicious, thanks for the information on these popular herbs.

Martha said...

Such a terrific recipe! Thanks for sharing it.

Catarina said...

I like it!!! Will make it for sure....: ))

laurie said...

The cream and the butternut squash combination sounds amazing!

Lisa said...

Oh this looks good. I have been eating a lot of butternut squash lately.
Lisa

Lee said...

That looks delicious!

DIMI said...

Hello Jan!
I make a similar recipe for my granddaughter!
She loves mushrooms and pasta!
I have basil in my garden,it’s my husband favorite herb!
Thank you for sharing! Have a lovely week!
Dimi...

Bob Bushell said...

Beautiful to eat.

Lisa said...

Those two wonderful words, garlic mushrooms!
Lisa x

Benita Roberts said...

Jan, this looks wonderful. The hubster and I are always looking for new pasta recipes to cut down the calories and the carbs. Thanks for the new recipe! Have a great Monday!

Out on the prairie said...

wish i had grown more squash. Butternut have kept until Feb for me

Snowbird said...

Totally yummy! Loved the info on the herbs.xxx

happyone said...

mmmm that does look good. We use oregano quite often in our house. I have a plant of it growing on my window sill over the sink.

Debbie said...

looks awesome, i always prefer fresh herbs to dried!!

Magic Love Crow said...

My mouth is watering! Thank you Jan! Big Hugs!