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Submitted by Esther Mendelevich Would you believe this pasta dish is keto friendly? Would you further believe that this pasta dish isn’t pasta at all? These faux noodles are made from kohlrabi. The kohlrabi was quickly sautéed and mixed with a mushroom Alfredo sauce and then served with some oven-baked flaked salmon – low carb while not sacrificing on flavor. If you’re not counting carbs (lucky you) the alfredo sauce can be served on top of fettuccine.
1/4 c butter (I used Betterine)
8 oz sliced cremini mushrooms
8 cloves garlic – sliced
32 oz (1 qt) heavy cream
4 oz parmesan plus a bit more for plating
salt and pepper to taste
1 large kohlrabi
2 salmon fillets
2 lemon juice
salt
pepper
Use a spiralizer or julienne peeler to create strips of kohlrabi. Set aside.
Melt butter and sauté mushrooms and garlic until mushrooms have released all liquid and garlic is soft.
Deglaze pot with heavy cream.
Add Parmesan and seasoning.
Bring mixture to a boil all the while making sure the bottom doesn’t stick.
Cook 5 more minutes until thickened.
Season salmon with salt and pepper and drizzle with lemon juice.
Bake on 400F for 17 minutes.
Set aside.
Sauté kohlrabi in a bit of oil for 3-4 minutes until softened.
Add alfredo sauce and continue cooking an additional 3 minutes
Serve with flaked baked salmon.
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