The perfect meal for a sitting by a crackling fire on a winter’s day. In my version, I substitute coconut cream for heavy cream which lowers the cholesterol to zero, and swap the pasta for cauliflower rice which slashes the calories and carbs. A must try heart-healthy comfort food.
Keto Low Carb Low Glycemic Gluten Free Vegetarian
Prep Time: 5 mins | Total Time: 20 mins | Makes 4 Servings
Ingredients:
2 tablespoons olive oil
1 cup sliced asparagus
8 oz. cremini mushrooms, sliced
½ yellow onion, finely chopped (about 1 cup)
2 teaspoons finely chopped garlic (from 2 cloves)
2 teaspoons fresh thyme leaves, plus leaves for garnish
1/2 teaspoon salt (or optional truffle salt)
1/4 teaspoon black pepper
12 ounces fresh or frozen riced cauliflower
1/2 cup coconut cream
1/2 cup shaved Parmesan cheese
2 Tbsp fresh lemon juice
(Optional) 1 Tbsp truffle oil (more or less to taste)
Garnish: Fresh rosemary and lemon wedges, and top with more shaved parmesan as desired and truffle oil
Cooking Instructions:
In a large sauté pan, heat olive oil over medium heat. Add chopped asparagus, soften then add mushrooms, onion, and garlic and sauté until mushrooms are tender. Add thyme, salt, and pepper and continue cooking an additional minute until just turning golden brown.
Reduce heat to medium-low, stir in cauliflower “rice” and fresh squeezed lemon and cook for (approx. 4-5 minutes).
Add coconut cream and stir mixture.
Once it bubbles, reduce heat to low, cover pan and simmer, stirring occasionally (approx 5-6 minutes). Optional to add truffle oil.
Stir in the parmesan and add any additional salt and pepper to taste.