Imagine twirling your fork into a plate of luxurious, velvety noodles that aren't pasta at all - but a stunning, low-carb butternut squash transformation that will make your taste buds dance! This Italian-inspired dish proves that healthy eating doesn't mean sacrificing flavor, offering a decadent mushroom cream sauce that turns ordinary vegetables into an extraordinary culinary experience. Get ready to discover a recipe that's not just a meal, but a gourmet adventure waiting to happen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large butternut squash
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut off both ends of the squash and use a spiralizer or vegetable noodle maker to create long, pasta-like noodles. If you don't have a spiralizer, you can use a mandoline or sharp knife to create thin, noodle-like strips.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown and slightly crispy on the edges.
- Pour heavy cream into the skillet with mushrooms, reducing heat to low. Stir continuously and let the cream simmer and slightly thicken for about 3-4 minutes.
- Season the mushroom cream sauce with salt and pepper to taste. Stir to combine the seasonings evenly.
- In a separate pan, sauté the butternut squash noodles for 3-5 minutes over medium heat. You want them to be tender but not mushy, maintaining a slight al dente texture.
- Transfer the butternut squash noodles to the skillet with mushroom cream sauce. Gently toss to coat the noodles evenly with the sauce.
- Remove from heat and plate the butternut squash noodles. Garnish with freshly chopped parsley and an extra sprinkle of black pepper if desired.
- Serve immediately while the dish is hot, enjoying the creamy mushroom sauce and tender butternut squash noodles.
Tips
- Spiralizer Selection: For the best noodle texture, invest in a high-quality spiralizer. If you don't have one, a sharp mandoline or vegetable peeler can work in a pinch.
- Moisture Management: After spiralizing, pat your butternut squash noodles with a paper towel to remove excess moisture. This prevents your sauce from becoming watery.
- Garlic Technique: When sautéing garlic, keep the heat medium-low and watch carefully. Burnt garlic can make your entire dish taste bitter.
- Cream Sauce Consistency: Simmer the cream sauce gently to prevent separation. Stir continuously and keep the heat low.
- Al Dente is Key: Don't overcook the butternut squash noodles. They should be tender but still have a slight bite, similar to perfectly cooked pasta.
- Fresh is Best: Use fresh parsley for garnish and add it just before serving to maintain its bright flavor and color.
Nutrition Facts
Calories: 316kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 15g
Cholesterol: 75mg
