Keto zoodles with mascarpone sauce
Keto zoodles with mascarpone sauce that vegetarian will also love
This keto zoodles with mascarpone recipe is so creamy and rich you might find it hard to believe that it can help aid weight loss! The mascarpone gives it a richer, deeper flavour that is otherwise lost in the absence of meat or fish and it only takes 15 minutes to whip up, making it the ideal weekday meal.
Vegetarians will love this dish as it’s packed with flavours and the addition of courgette makes it filling enough for a light lunch.
Zoodles are a great keto alternative to spaghetti, yet they’re just as tasty and wholesome. What’s better is that they are super easy to make and prep – you could even do it in advance and freeze for future meals.
The key to getting super thin, spaghetti-like zoodles is using a spiraliser and if you’re serious about the keto diet I’d strongly recommend getting one as zoodles will become one of your go-to meals.
To get the best out of your zoodles saute them ever so lightly with some olive oil and garlic and immediately drain so that they don’t become soggy or greasy.
Cooking time: 15 minutes
Prep time: 10 minutes
Serves: 2
Ingredients for this Keto zoodles with mascarpone
FOR THE ZOODLES:
- 1 tablespoon of olive oil and or some beef fat
- 2 cloves of garlic, minced
- 1 zucchini/courgette spiralized
FOR THE MASCARPONE SAUCE:
- 3 tablespoons of mascarpone cheese
- A pinch of organic Himalayan salt to season or more to taste
- Some organic nutmeg to taste
- 1 cup of chicken or beef broth (or purified water in case you don’t have broth)
- 1/4 cup extra virgin olive oil
- 7 cloves garlic slivered crosswise
- 1 teaspoon Himalayan salt or more to taste
- A pinch of organic cayenne pepper
- some fresh oregano to taste
- fresh basil to taste
For serving :
Pecan nuts and parmesan cheese
Method for this Keto zoodles with mascarpone sauce recipe
Heat the olive oil in a pan and add the garlic. Sauté for a few minutes until it becomes lightly golden.
Add the zoodles and cook until they become softened (be careful not to overcook them) This should only take a couple of minutes.
Take the zoodles out of the pan and leave to drain in a colander or some kitchen paper.
Remove any excess liquid from the pan and heat some more olive oil.
For the mascarpone sauce, heat some oil and cook the garlic just enough until it browns. Pour some broth, Himalayan salt, pepper, nutmeg, basil and oregano. Let it simmer for few minutes before adding the mascarpone cheese and season to taste.
Finally, add in the zoodles and mix until it is fully coated in the sauce.
Finish by serving with some grated parmesan, pecans and herbs.
Ingredient spotlight: Zucchini/Courgette
Most squash vegetables are off limits in the keto diet due to their high carb content, however, the courgette is one of the few veggies that have a very low carb content (3g of carbs per cup), making it an ideal ingredient for most keto recipes. It’s also a great source of vitamin C and can be used as a replacement for spaghetti when spiralised or fries when chopped up.
Nearly all vegetables contain carbs but that doesn’t mean you should completely rule them out. If you are on a very strict keto diet this can be tempting but there are vegetables that account for less than 20g of carbs (the daily recommended limit).
Vegetables like the courgette contain less than 5 net carbs so you can eat them without worry if you’re on the keto diet. Other similar vegetables include spinach, lettuce, asparagus and kale.
Please note that dairy and courgette are not part of the AIP diet (autoimmune protocol diet)
Empowering others via my anti-ageing wellness platform and holistic health books
I hope you liked this Keto zoodles with mascarpone recipe. If you would like to learn more about holistic living and clean beauty lifestyle, ensure to check out other pages of this anti-ageing wellness platform.
I changed the way I eat in 2011 when I was diagnosed with hypothyroidism, chronic fatigue and adrenal fatigue, conditions where the thyroid is affected. I had no energy, was exhausted, desperate, and my weight had sky-rocketed.
Because of that, I decided to ditch sugars, processed foods, grains, dairy and toxic chemicals. And step-by-step, I introduced a whole-foods-based (first Paleo) and later an AIP (autoimmune protocol) friendly ketogenic approach to food which gave me my life, vitality, happiness and energy back!
Now, through my holistic wellness books and anti-ageing health platform, I want to empower people around the world do the same and regain their health, hair, life, vitality and beauty!
