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