Good morning! Hope you’re doing well this week. If you are in living in a small 2 people household and all other family and friends are out of state/country, you might want to cook a smaller bird for Thanksgiving. That is exactly what this recipe is for! Here is the video process below.
This is part of the keto Thanksgiving dishes I am creating for this year. Interested in making a keto Brussels sprouts casserole side? Click right here for the recipe.
Spicy Portobello Pasta
Trying to recreate Pastamania's Spicy Portobello!
Ingredients
- 3-5 bird's eye chili pepper according to tolerance
- 2 tbsp fresh italian parsley or regular parsley
- 2 portobello mushrooms
- 0.5 lbs uncooked pasta noodles any kind will do
- 2 tbsp minced garlic fresh is best
- 1/4 cup olive oil + a little more for frying
- 1/2 cup finly grated parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Clean the portobellos. You can scrape off the gills and remove the stems if you like but it is not necessary. Cut them into large chunks.
- Cut the chili pepper into small pieces. If you can't handle the spice, remove some of the seeds.
- Boil the pasta according to instructions from the box.
- Put some oil in the pan and fry up the Portobello pieces first. They do take a while to shrink up and release the juices. When cooked, remove from heat.
- Add a little more oil to fry up the garlic.
- Once the garlic is nice and brown, add the chili pepper. Add the pasta and the parsley, and the cooked mushrooms with the parmesan cheese.
- Add olive oil according to preference. Mix and serve.
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