Vegan Low Carb Creamy Brussels Sprouts Spaghetti
$0.00 Cooking Fee
Serving Size: 10 ounces
https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
- Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
- Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
- If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.
Cook Times
Ingredients
Ingredients
- 80 ounce shirataki noodles
- 2 1/2 cup Brussels sprouts shredded
- 10 clove garlic
- 10 ounce vegan cream cheese
- 10 tablespoon extra virgin olive oil
- 10 tablespoon nutritional yeast
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg
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