Served over cabbage “noodles”
I served these over my 3 minute Instant Pot “cabbage noodles. It goes wonderful with zucchini noodles (zoodles). I would not suggest shirataki noodles since the sauce is heavy and should be balanced with some vegetables!
Don’t stop at pasta
Slather this addicting sauce over an omelet, on pizza, or simply over a big bowl of cauliflower or broccoli for a satisfying and quick plant-based dish.
For the soy-free “veggie chicken” cutlets
For the veggie chicken I used Quorn chicken cutlets, which are 3 grams net carbs, 11 g of protein and 100% soy-free. They are a complete protein and my favorite way to prepare them is throw them in my George Foreman grill for about 5 minutes.
Easy Vegetarian and Low Carb Spinach Alfredo
- 1/2 cup butter grass fed if you can
- 8 oz 2-3 cups of sliced mushrooms (like baby portobella)
- 8 cups fresh spinach packed
- 1 cup heavy whipping cream
- 4 oz. cream cheese softened
- 1 cup grated parmesan reggiano**
- 1 tsp garlic powder
- dash Black pepper
Melt 1/2 cup of butter in a saucepan over medium-low heat.
Add sliced mushrooms and cook until just starting to brown.
Add the fresh spinach to the pan with the mushrooms. Cook until spinach is bright green and wilted.
Turn the heat to low and add 1 cup of heavy cream and cream cheese.
Once melted, add the parmesan reggiano and garlic powder and stir briefly to combine.
Turn the heat to a simmer, and allow sauce to thicken, adding more cream or cheese to thin or thicken the sauce to your liking.
Top with freshly ground pepper.
*I do not suggest frozen spinach here due to the water content, unless you are willing to really wring ALL the moisture out. The quality of parmesan is important here since it adds most of the flavor and saltiness to the dish. **I suggest parmesan reggiano which is slightly less salty and has a nutty flavor. But be aware that parmesan cheese is not vegetarian, which is why this dish is called "meat-free" and not vegetarian.
This recipe yields 4 cups of alfredo sauce. Each serving is a heaping 1/2 cup. Without the Quorn chicken, this dish is 4 net carbs per serving and 4.6 grams of protein (see below). With the veggie chicken the dish comes out to 7 net grams of carbs and 15.6 grams of protein. If you’d like to keep the carbs low but add in more protein, I suggest serving this with egg protein noodles (recipe coming soon).
*calculated without Quorn chicken cutlets or noodles