Low Carb FettuccineFettuccine is a common dish in many homes. Personally I am always looking for ways to take recipes and make them simple, healthy and delicious. This low carb fettuccine recipe accomplishes this by putting a new twist on a classic dish. You may be following a ketogenic, Paleo, vegan or vegetarian lifestyle currently. No matter which is your plan of choice this low carb fettuccine recipe can be made accordingly. Many traditional fettuccine recipes are loaded with toxic wheat and dairy ingredients just to name a few. In this recipe you will find plenty of antioxidants, healthy fats and energy to keep your body fueled appropriately. Enjoy!
Low Carb Fettuccine
1 medium butternut squash
3 Tbsp coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves minced
1/2 TBSP fresh rosemary, rough chopped (or 2 tsp dried rosemary)
1 cup full-fat canned coconut milk
½ cup organic chicken bone broth (vegetable broth can be substituted)
½ tsp salt (or more to taste)
1 lb sliced mushrooms
3 lbs zucchini, spiralized into fettuccine
Freshly ground black pepper to taste*Organic Pasture chicken can be added for extra protein*
Preheat oven to 375 degrees. Slice butternut squash in half lengthwise. Grease baking sheet with 1 TBSP of coconut oil and then lay butternut squash cut side down on a sheet pan. Roast for 30-45 minutes, until squash is tender and the skin can easily be pierced with a fork. Once cooked, allow to cool, then scoop out the squash (this should yield about 5 cups) and discard the skin. Add the squash to the blender. Meanwhile, add 1 TBSP of coconut oil to a pan over medium heat. Add the onion and garlic and sauté for 3-5 minutes, until onion is translucent and garlic is fragrant. Next, add the sautéed garlic and onions, rosemary, coconut milk, broth, and salt to the blender with the butternut squash. Blend until smooth. Add the remaining TBSP of coconut oil to a large pan. Add the mushrooms and sauté for about 2-3 minutes, until they are just starting to brown. Then add the zucchini fettuccine and cook for about 4 minutes, until zucchini is almost tender. Add the sauce to the pan and continue to cook until sauce is hot.