Vegetarian Mushroom and Tomato Linguini

Any Pasta dish I make can be transformed into Keto by substituting the semolina pasta noodles for zucchini noodles, low carb noodles, steamed cauliflower or broccoli. I realize pasta is pasta and will always be an unparalleled comfort food, but sometimes a person needs a break from starches for a variety of health benefits. I find myself in such a situation off and on throughout any given year. Love to all my fellow kitchen cooks and food lovers.

Wild mushrooms are a pleasure to cook as they are delicate and lend newness to a mushroom dish. Sometimes I add in Button or Cremini mushrooms as well as Shiitake mushrooms although Shiitake lend a significantly distinct flavor.

Here, simply sauté sliced mushrooms in butter and S&P. Add diced onion and soften. Add diced tomato and heat through. I season as I go and adjust at the end. I find it gives my food the best flavor and the most control over the result. Add a tablespoon or so of tomato paste and stir. Add cream and slowly bring to a very gentle almost simmer and reduce until it clings to a wooden spoon. This is lovely smooth and satisfying sauce tossed with any pasta or served on a keto veggie. A fresh herb at the end adds bit of brightness. Enjoy.

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