Carb-Free Butternut Spaghetti With Mushrooms And Garlic Recipe

A yummy vegetarian pasta dish that's carb-free

General info

Serves: 4-6


  • 2 tbsp Coconut oil
  • 120g (1 small) Onion, diced
  • 400g Mushrooms, button, sliced
  • 4 tbsp Parsley, freshly chopped
  • 2 tbsp Garlic, freshly chopped
  • 600g Butternut spaghetti
  • 800g (2 Jars) Peppadew Green Pepper and Garlic pasta sauce
  • 250ml Cream, fresh
  • 5 tbsp Parmesan cheese, grated


  1. In a sauce pan heat the coconut oil and sauté the onions
  2. Add the mushrooms, garlic and parsley and fry on a high heat until mushrooms are browned
  3. Add the butternut spaghetti and Peppadew Green Pepper and Garlic pasta sauce
  4. Allow to cook for 2 minutes; then add the cream and Parmesan
  5. Serve immediately

Chef's Tips: Butternut spaghetti is best served al dente so avoid overcooking. Or, replace the butternut spaghetti with baby marrow spaghetti for a lighter dish and a pop of colour
Supplied by Peppadew SA

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