Keto Spaghetti with Palmini Noodles

Square photo of keto spaghetti with small bowls of crushed red pepper flakes and shredded cheese.

Print Recipe

5 from 3 votes

Keto Spaghetti with Palmini Noodles

This keto spaghetti is pure comfort food!

Prep Time15

Cook Time1 1

Total Time1 16

Course: Main

Cuisine: American, Italian

Keyword: pasta

Servings:

Calories: 310.75kcal

Author: Wendy Polisi

Ingredients

2 tablespoons avocado oil
½ cup chopped onion
1 celery stalk chopped
1 tablespoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon crushed red pepper
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
16 ounce ground beef
8 ounces Italian sausage casings removed
26- ounces crushed tomatoes
1 tablespoon Swerve confectioners
For serving: palmini noodles or zucchini noodles shirataki or konjac noodles also work

Instructions

Heat the oil in a large stockpot over medium-high heat.
Add the onion and celery and cook for 5 minutes, stirring often.
Push the vegetables to the side, and add the Italian seasoning, salt, garlic powder, black pepper, and crushed red pepper to the oil. Cook for 30 seconds.
Add the ground beef and sausage. Cook, breaking up the meat with the back of a wooden spoon, for 10 minutes, or until the meat is brown.
Add the tomatoes and Swerve and bring to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, for 45 minutes.
Taste, and season with additional salt and pepper if desired.

Notes

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to four days.

If possible, store the noodles and sauce separately. You can reheat the sauce in a pan on the stove, then add the keto pasta noodles at the end until warmed through.

Nutrition