Are you a fan of pasta, but struggling to fit it into your ketogenic diet? Look no further! We’ve curated a list of 20 delicious and creamy keto pasta recipes that are sure to satisfy your cravings. From classic Alfredo sauces to innovative uses of zucchini noodles and spaghetti squash, we’ve got you covered.
In this article, we’ll dive into the world of low-carb pasta dishes that are not only tasty but also packed with nutrients. Whether you’re a seasoned keto enthusiast or just starting out on your low-carb journey, these recipes are sure to become new favorites. So go ahead and indulge in a plate of creamy pasta – your taste buds (and body) will thank you!
Alfredo Zucchini Noodles with Grilled Chicken
Elevate your pasta game with this quick and flavorful recipe that combines tender grilled chicken, zucchini noodles, and a rich Alfredo sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 1/2 cup (1 stick) unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and garlic powder. Grill for 5-6 minutes per side, or until cooked through. Let rest.
2. Spiralize zucchinis into noodles. Cook in a large skillet over medium heat for 3-4 minutes, or until slightly tender.
3. In a separate saucepan, melt butter over medium heat. Add heavy cream and Parmesan cheese. Whisk until smooth and creamy.
4. Combine cooked chicken, zucchini noodles, and Alfredo sauce. Toss to coat. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spaghetti Squash Carbonara with Bacon
This creamy pasta dish gets a seasonal twist by substituting spaghetti with roasted squash. The result is a rich, comforting meal perfect for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 6 oz spaghetti
– 4 slices of bacon, diced
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
5. Whisk together eggs, Parmesan cheese, salt, and pepper in a bowl.
6. Add cooked squash, spaghetti, and bacon to the egg mixture. Toss until well combined.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 55 minutes
Avocado Pesto Shirataki Noodles
Get ready to experience a game-changing fusion of flavors with this unique recipe that combines the creaminess of avocado, the richness of pesto, and the low-carb goodness of Shirataki noodles.
Ingredients:
– 8 oz Shirataki noodles
– 1 ripe avocado, peeled and pitted
– 2 tbsp pesto sauce
– 1/4 cup freshly grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook the Shirataki noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine avocado, pesto sauce, and Parmesan cheese. Blend until smooth and creamy.
3. Add the cooked Shirataki noodles to the blender and pulse until well combined with the avocado-pesto mixture.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15 minutes
Garlic Butter Shrimp with Konjac Pasta
Savor the rich flavors of garlic butter shrimp paired with the light and refreshing konjac pasta, a low-carb alternative to traditional noodles. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1/4 cup white wine (optional)
– 1 konjac pasta noodle bundle (about 8 oz)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook konjac noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. If using white wine, add it to the skillet and simmer for an additional 2 minutes.
5. Combine cooked konjac noodles with shrimp mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Creamy Mushroom and Spinach Fettuccine
Elevate your pasta game with this rich and satisfying recipe, featuring sautéed mushrooms, wilted spinach, and a creamy sauce.
Ingredients:
– 8 oz fettuccine
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Stir in spinach leaves and cook until wilted, about 1 minute.
5. Sprinkle flour over the mushroom mixture and cook for 1 minute.
6. Gradually stir in heavy cream and bring to a simmer.
7. Combine cooked fettuccine with the creamy sauce. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Keto Mac and Cheese with Cauliflower
This low-carb twist on a classic comfort food replaces traditional pasta with cauliflower, making it an ideal option for those following a ketogenic diet. This rich and creamy mac and cheese is sure to satisfy your cravings.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese (sharp or extra sharp work well)
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets and pulse in a food processor until it resembles macaroni.
3. In a large skillet, melt butter over medium heat. Add the cauliflower “mac” and cook for 5-7 minutes, or until slightly tender.
4. In a separate saucepan, combine cheese, heavy cream, salt, pepper, and paprika. Stir over low heat until smooth and creamy.
5. Combine cooked cauliflower with cheese sauce and stir until well coated.
6. Transfer the mac and cheese to a baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Pesto Zucchini Pasta with Sun-Dried Tomatoes
This refreshing summer pasta dish combines the flavors of Italy with the sweetness of sun-dried tomatoes and the crunch of zucchini. A perfect light meal for a warm evening.
Ingredients:
– 8 oz pasta of your choice (e.g., linguine, fettuccine)
– 2 medium zucchinis
– 1/4 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a large skillet, heat pesto over medium-low heat. Add sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
4. Add cooked zucchini to the skillet and toss with pesto mixture. Season with salt and pepper to taste.
5. Toss cooked pasta with the zucchini mixture, adding some reserved pasta water if needed.
6. Top with Parmesan cheese. Serve immediately, garnished with extra virgin olive oil if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Chicken with Spaghetti Squash
Brighten up your dinner plate with this flavorful and nutritious recipe that combines the zesty flavors of lemon and garlic with the comforting warmth of chicken and spaghetti squash.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 1 medium spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together minced garlic and lemon juice.
3. Season chicken breasts with salt and pepper.
4. Brush the chicken with olive oil and top each breast with the lemon-garlic mixture.
5. Roast spaghetti squash in the oven for about 45 minutes, or until tender.
6. Cook chicken in the oven for about 20-25 minutes, or until cooked through.
7. Serve chicken with roasted spaghetti squash and garnish with chopped parsley if desired.
Cooking Time: 1 hour and 15 minutes
Cajun Shrimp and Sausage Alfredo
This spicy twist on the classic Alfredo sauce combines succulent shrimp, savory sausage, and a kick of Cajun flavor. A perfect fusion of Mediterranean and Southern cuisines!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound smoked sausage, sliced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1 cup Alfredo sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook sausage in olive oil over medium-high heat until browned, about 3-4 minutes.
2. Add onion and garlic; cook until softened, about 2 minutes.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Stir in Cajun seasoning and Alfredo sauce.
5. Simmer for 2-3 minutes or until heated through.
6. Sprinkle with Parmesan cheese and season to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: About 15-20 minutes
Broccoli Cheddar Keto Pasta Bake
A creamy, cheesy pasta bake with a twist – it’s keto-friendly! This recipe combines the comfort of broccoli and cheddar with the low-carb goodness of zucchini noodles.
Ingredients:
– 1 medium zucchini
– 2 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon garlic powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchini into noodle-like strands.
3. In a large skillet, sauté the broccoli in olive oil until tender.
4. In a separate bowl, combine heavy cream and cheddar cheese. Stir until smooth.
5. Add cooked broccoli, salt, and pepper to the cheese mixture. Mix well.
6. Combine zucchini noodles and the broccoli-cheddar mixture in a baking dish.
7. Top with additional grated cheddar cheese (optional).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Bolognese with Hearts of Palm Noodles
This innovative recipe combines the traditional flavors of Bolognese with the unique texture and taste of Hearts of Palm noodles, creating a dish that’s both familiar and excitingly new.
Ingredients:
– 1 can (14 oz) Hearts of Palm noodles
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 cup beef broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook Hearts of Palm noodles according to package instructions; set aside.
2. In a large pot, cook ground beef over medium-high heat until browned, breaking it up with a spoon as needed.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. Stir in crushed tomatoes, beef broth, dried basil, and dried oregano. Bring to a simmer.
5. Reduce heat to low and let sauce cook for 20-25 minutes, stirring occasionally.
6. Combine cooked noodles with the Bolognese sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Creamy Tuscan Garlic Pasta with Chicken
This hearty pasta dish combines the flavors of garlic, sun-dried tomatoes, and rich cream for a satisfying meal.
Ingredients:
– 8 oz. penne pasta
– 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
– 3 cloves garlic, minced
– 1/2 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 cup heavy cream
– 1 tsp. dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through. Remove from heat and set aside.
3. Add garlic to the same skillet and cook for 1-2 minutes until fragrant.
4. Stir in parsley, sun-dried tomatoes, and cream. Bring mixture to a simmer.
5. Add cooked pasta, chicken, and basil to the skillet. Toss until well combined.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Keto Pasta Primavera with Veggies
A spring-inspired twist on traditional pasta primavera, this recipe substitutes high-carb noodles with low-carb zucchini noodles and adds protein-rich chicken for a satisfying keto meal.
Ingredients:
– 1 medium zucchini
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (bell peppers, carrots, snap peas)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook zucchini noodles according to package instructions or by spiralizing a fresh zucchini.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add diced onion and minced garlic. Cook until softened, about 2-3 minutes.
5. Add mixed spring vegetables to the skillet and cook until tender, about 3-4 minutes.
6. Combine cooked chicken, zucchini noodles, and vegetable mixture. Season with basil, salt, and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Cheesy Bacon Ranch Pasta Salad
This creamy pasta salad combines the richness of melted cheddar cheese, the smokiness of crispy bacon, and the tanginess of ranch dressing. Perfect for a quick weeknight dinner or a potluck gathering.
Ingredients:
– 8 oz pasta (bow-tie or penne work well)
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup ranch dressing
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, crumbled bacon, shredded cheese, and chopped parsley.
3. Pour in ranch dressing and toss until the pasta is well coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 15-20 minutes (not including chill time)
Spicy Sausage and Peppers with Zoodles
A spicy twist on a classic dish, this recipe combines juicy sausage, crunchy peppers, and zucchini noodles for a flavorful and healthy meal.
Ingredients:
– 1 lb spicy sausage (such as Italian or chorizo), sliced
– 2 large bell peppers (any color), sliced
– 1 medium onion, sliced
– 2 medium zucchinis, spiralized into “zoodles”
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the sausage over medium-high heat until browned, about 5 minutes.
3. Add the sliced peppers, onion, and garlic to the skillet. Cook until the vegetables are tender, about 10 minutes.
4. Meanwhile, spiralize the zucchinis into “zoodles” and set aside.
5. Add the smoked paprika, salt, and pepper to the skillet and stir to combine.
6. Serve the sausage and pepper mixture over the zucchini noodles. Top with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Keto Lasagna with Eggplant Slices
Elevate your lasagna game with this low-carb, high-fat twist on a classic Italian dish. Thin slices of eggplant replace traditional pasta sheets for a rich and satisfying meal.
Ingredients:
– 2 large eggplants
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 ounces ricotta cheese
– 1 cup shredded mozzarella
– 1/4 cup grated Parmesan
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplant into 1/4-inch thick rounds.
3. Cook ground beef, onion, and garlic in a pan until browned.
4. In a separate bowl, combine ricotta cheese, mozzarella, and Parmesan.
5. Assemble lasagna by layering cooked eggplant slices, meat mixture, and cheese mixture.
6. Top with marinara sauce and finish with shredded mozzarella.
7. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Garlic Parmesan Noodles with Roasted Brussels Sprouts
A comforting and flavorful one-pot dish that combines the richness of garlic parmesan noodles with the earthiness of roasted Brussels sprouts.
Ingredients:
– 8 oz pasta of your choice
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 tsp dried parsley
– 1/4 cup grated Parmesan cheese
– 1 lb Brussels sprouts, trimmed and halved
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, combine chicken broth, heavy cream, garlic, and parsley. Bring to a simmer over medium heat.
4. Add cooked pasta to the skillet and stir in Parmesan cheese.
5. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
6. Combine noodles and roasted Brussels sprouts. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Thai Peanut Shirataki Noodles
Get ready to experience the perfect blend of creamy peanut sauce and nutty shirataki noodles! This easy-to-make recipe is a delicious and healthy twist on traditional Thai cuisine.
Ingredients:
– 1 cup shirataki noodles
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt to taste
– Chopped peanuts and cilantro for garnish
Instructions:
1. Cook shirataki noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, coconut milk, lime juice, ginger, and red pepper flakes (if using). Blend until smooth.
3. Add the cooked noodles to the peanut sauce mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with chopped peanuts and cilantro.
6. Serve immediately.
Cooking Time: 10 minutes
Low-Carb Tuna Casserole with Almond Flour Pasta
A creamy, low-carb twist on the classic tuna casserole, featuring almond flour pasta and a rich sauce made with Greek yogurt.
Ingredients:
– 8 oz canned tuna in water, drained
– 1 cup almond flour pasta
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup grated cheddar cheese
– 1/4 cup Greek yogurt
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook almond flour pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Stir in tuna, cheddar cheese, and Greek yogurt. Bring mixture to a simmer and let cook for 2-3 minutes or until heated through.
5. Combine cooked pasta and tuna mixture in a baking dish. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until lightly browned on top.
Cooking Time: 25-30 minutes
Rosemary Garlic Butter Pasta with Steak
Elevate your pasta game with this flavorful and aromatic recipe that combines tender steak with a rich, herby butter sauce.
Ingredients:
– 8 oz. spaghetti
– 1 lb. flank steak
– 4 cloves of garlic, minced
– 2 tbsp. unsalted butter
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions until al dente.
3. Meanwhile, season steak with salt and pepper. Grill or pan-fry steak to desired doneness.
4. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
5. Stir in chopped rosemary and cook for an additional minute.
6. Toss cooked spaghetti with the rosemary garlic butter mixture.
7. Slice grilled steak against the grain and serve on top of pasta.
Cooking Time:
– Steak: 8-12 minutes
– Pasta: 8-10 minutes
– Total cooking time: 20-25 minutes
Summary
Discover 20 creamy keto pasta recipes that are both delicious and low-carb! From classic carbonara to innovative zucchini noodle dishes, these mouth-watering recipes feature flavors like bacon, garlic, and parmesan. Whether you’re in the mood for a comforting mac and cheese or a light and refreshing pesto pasta, there’s something on this list for everyone.