Butternut Pasta with Tomato Sauce and Garlic Mushrooms

Butternut squash pasta. Fresh tomato sauce. Sautéed mushrooms with garlic. Here's another excellent low-carb dish for the weekdays that puts any traditional pasta to shame.

Instructions

1. In a saucepan, fry the onion and some of the garlic in the olive oil. Add crushed tomatoes, bouillon cube (if you are using any), cream and combine well. Simmer for 15 minutes with the lid on.
2. Mix with an immersion blender until smooth. Salt and pepper.
3. Fry the mushrooms in oil until golden brown. Add the rest of the garlic and fry for a few more minutes. Salt and pepper.
4. Make butternut squash zoodles with the help of a spiralizer. You can also shred the squash very thin with a knife. Cook in salted water for a few minutes then drain.
5. Serve the tomato sauce and garlic mushrooms with butternut squash zoodles. Top with fresh oregano and parmesan.

Tip!

You can also pair the tomato sauce and garlic mushroom with our excellent gluten-free keto pasta or zucchini 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.