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Keto Mushroom Pasta with Shirataki

Keto Mushroom Pasta with Shirataki

Happy Keto
Course Main Course
Cuisine Japanese
Servings 2


  • 2 packs shirataki noodles
  • 2 tbsp vegan butter (GSF recommends Miyoko's European style butter for this recipe)
  • 2 cloves garlic
  • 3 cups assorted mushrooms
  • 1 tsp almond flour
  • pinch of dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • olive oil to coat
  • fresh parsley finely chopped to garnish

1 tub of vegan cream:

  • ¾ cup cashews
  • ½ cup soy milk
  • pinch of salt


  • First, prepare the shirataki by dry frying them in a frying pan on medium heat. Keep on the heat until they start making a whistling sound, this indicates the excess moisture leaving the noodles. Remove from pan and set aside.
  • Add your butter to the frying pan and add the garlic. Cook for a minute until fragrant.
  • Add the mushrooms to the pan and coat in the oil and garlic. Cook for 5 minutes, stirring occasionally, until the mushrooms have become a beautiful golden color.
  • Remove the mushrooms from the pan, leaving the oil behind.
  • Prepare the vegan cream by combining the cashews, soy milk, and a pinch of salt to a high powered blender, blending until creamy.
  • Add the almond flour, dried parsley and vegan cream to the oil in the pan and stir to combine.
  • Add the salt and pepper to taste and keep on the heat for a few minutes.
  • Finally, add the mushrooms and shirataki back into the pan and combine.
  • Serve piping hot with fresh parsley and enjoy!
Keyword Keto