10 Low Carb Keto Pasta Recipes for Easy Weeknights You’ll Crave

Craving pasta but keeping it low carb? You’re in the right kitchen. These 10 keto “pasta” recipes deliver twirlable, saucy comfort without the carb crash. They’re weeknight-fast, pantry-friendly, and wildly satisfying—like a hug in a bowl that won’t send you into nap mode.

We’ll swap traditional noodles for zoodles, shirataki, cabbage ribbons, and clever cheese-based “pasta” that actually feels like pasta. Expect bold flavors, simple steps, and smart tricks to make low carb taste ridiculously good. Grab a skillet—dinner’s about to be fun.

1. Creamy Garlic Parmesan Zoodles That Beat Any Alfredo

Fast, silky, and restaurant-level rich—this is the creamy weeknight stunner you’ll make on repeat. Spiralized zucchini becomes the perfect low-carb noodle, and the garlicky Parmesan sauce is ready in minutes. It’s comfort food, minus the carb coma.

Ingredients:

• 4 medium zucchini, spiralized (about 6 cups zoodles)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley or basil
• Pinch red pepper flakes (optional)

Instructions:

1. Pat the zoodles dry with paper towels to remove excess moisture. Set aside.
2. Heat a large skillet over medium. Add butter and olive oil. Sauté garlic for 30 seconds until fragrant.
3. Pour in heavy cream. Simmer 2–3 minutes to slightly thicken. Stir in Parmesan, nutmeg, salt, and pepper until smooth.
4. Add zoodles and toss for 2–3 minutes until just tender and coated. Don’t overcook or they’ll get watery.
5. Finish with parsley and red pepper flakes. Taste and adjust seasoning.

Serve immediately with extra Parmesan and grilled chicken or shrimp on top. For thicker sauce, add a bit more Parmesan; for dairy-free, swap in coconut cream and nutritional yeast. Pro tip: salt zoodles lightly and rest 10 minutes, then blot—less water, more sauce cling.

2. One-Pan Sausage & Peppers “Rigatoni” With Cabbage Ribbons

Think Italian sausage rigatoni, but with wide cabbage ribbons that mimic pasta’s bite. It’s smoky, cheesy, and made in one pan—perfect for busy nights when dishes are a no-go. Bonus: it reheats like a dream.

Ingredients:

• 1 pound Italian sausage (mild or hot), casings removed
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 cups green cabbage, cored and sliced into wide ribbons
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 cup low-carb marinara sauce
• 1/3 cup grated Parmesan
• Salt and pepper to taste
• Fresh basil, torn, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high. Brown sausage, breaking into crumbles, 5–6 minutes. Remove to a plate.
2. In the same pan, add onion and peppers. Sauté 4 minutes until softened.
3. Add cabbage ribbons and garlic. Cook 5–7 minutes, tossing, until cabbage is tender with a slight bite.
4. Return sausage to the pan. Add Italian seasoning, smoked paprika, and marinara. Toss to coat and simmer 2 minutes.
5. Stir in Parmesan and season with salt and pepper. Top with basil and serve hot.

Want it extra cheesy? Fold in shredded mozzarella and broil 2 minutes until bubbly. Swap cabbage for shaved Brussels sprouts for a fun twist. This one is perfect with a simple arugula salad and a squeeze of lemon.

3. Lemon Butter Shrimp With Shirataki Fettuccine

Bright, buttery, and bursting with garlic—this shrimp “pasta” feels like vacation in a bowl. Shirataki noodles keep it ultra low carb while soaking up all the lemony goodness. It’s a 15-minute dinner that tastes fancy.

Ingredients:

• 2 packages (7–8 oz each) shirataki fettuccine, rinsed and drained
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• 1/3 cup dry white wine or chicken broth
• Salt and black pepper to taste
• 2 tablespoons chopped parsley
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Prep noodles: Rinse shirataki well. Dry-sauté in a separate skillet over medium for 3–4 minutes to remove moisture and improve texture. Set aside.
2. Season shrimp with salt and pepper. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high. Cook shrimp 1–2 minutes per side until pink. Transfer to a plate.
3. Lower heat to medium. Add remaining butter and garlic. Cook 30 seconds. Stir in lemon zest, red pepper flakes, and wine/broth; simmer 2 minutes.
4. Add lemon juice and noodles. Toss to coat 1–2 minutes, then return shrimp to the pan. Heat through.
5. Finish with parsley and Parmesan if using. Adjust salt and pepper.

Serve with extra lemon wedges. If shirataki isn’t your thing, sub zucchini ribbons or hearts of palm noodles. Tip: dry-sautéing shirataki is the secret to good texture—don’t skip it.

4. Baked “Four-Cheese” Keto Lasagna With Palmini Sheets

All the melty layers you crave, minus the carb-heavy pasta. Hearts of palm lasagna sheets make this feel legit, while a creamy ricotta layer and rich meat sauce bring the comfort. It’s meal prep gold—leftovers taste even better.

Ingredients:

• 2 (9 oz) packages hearts of palm lasagna sheets (palmini), rinsed and patted dry
• 1 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-carb marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, 1/4 teaspoon pepper
• 1 1/2 cups whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella
• 1/2 cup shredded provolone
• Fresh basil for serving

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion 3 minutes. Add garlic 30 seconds. Add beef and sausage; cook until browned. Drain fat.
3. Stir in marinara, Italian seasoning, salt, and pepper. Simmer 5 minutes.
4. In a bowl, mix ricotta, egg, and Parmesan until smooth.
5. Assemble: Spread a thin layer of meat sauce in the dish. Add a layer of palmini sheets, then half the ricotta mixture, a third of the mozzarella, and some provolone. Repeat layers, finishing with sauce and remaining cheeses.
6. Cover with foil and bake 25 minutes. Uncover and bake 10–12 more minutes until bubbly and browned.
7. Rest 10–15 minutes before slicing. Top with fresh basil.

For extra oomph, add sautéed spinach to the ricotta layer. No palmini? Use grilled zucchini slices or deli-sliced roasted turkey as noodle layers. Seriously, this one converts skeptics.

5. Spicy Gochujang Beef “Noodles” With Shirataki

Weeknight stir-fry with a kick. Chewy shirataki noodles carry a bold, sweet-heat gochujang sauce and tender beef. It’s the low-carb bowl that scratches the takeout itch without blowing your macros.

Ingredients:

• 2 packages shirataki spaghetti, rinsed and dry-sautéed
• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon avocado oil
• 2 cups broccoli florets
• 1 small red onion, sliced
• 1 red chili or jalapeño, sliced (optional)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons gochujang (choose a low-sugar brand)
• 1 tablespoon tamari or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon erythritol or preferred keto sweetener
• Sesame seeds and sliced scallions for garnish
• Salt and pepper

Instructions:

1. Season steak with salt and pepper. Heat oil in a large skillet or wok over high heat. Sear steak in batches 1–2 minutes until just browned. Remove.
2. Add broccoli and onion. Stir-fry 3 minutes. Add garlic, ginger, and chili; cook 30 seconds.
3. Whisk gochujang, tamari, vinegar, sesame oil, and sweetener. Add to skillet with noodles and steak. Toss 1–2 minutes until coated and heated.
4. Taste and adjust with more tamari or sweetener. Garnish with sesame seeds and scallions.

Want it saucier? Splash in a little beef broth. Sub chicken or tofu for the beef, and toss in mushrooms or bell pepper to stretch it. Keep heat high for that perfect stir-fry char.

6. Pesto Chicken Zoodle Primavera

Fresh, green, and herby with juicy chicken—this one screams spring any time of year. Zoodles and colorful veggies get slicked in bright basil pesto for a fast, feel-good dinner. It’s light but filling in the best way.

Ingredients:

• 4 medium zucchini, spiralized
• 1 pound chicken breast, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup yellow squash, thinly sliced (optional)
• 1/3 cup basil pesto (homemade or low-carb store-bought)
• 2 tablespoons heavy cream (optional for creamier sauce)
• 1/4 cup grated Parmesan
• Salt and pepper
• Fresh basil, torn, for garnish
• Lemon wedges for serving

Instructions:

1. Pat zoodles dry. Season chicken with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken 5–6 minutes until browned and cooked through. Remove.
3. Add remaining oil. Sauté asparagus and squash 3 minutes. Add tomatoes; cook 1 minute more.
4. Add zoodles and toss 2–3 minutes until just tender. Return chicken to pan.
5. Stir in pesto, cream (if using), and Parmesan. Toss off heat. Season to taste.

Finish with basil and a squeeze of lemon. Swap chicken for shrimp or sausage, and use kale pesto if you’re out of basil. Don’t overcook the zoodles—tender-crisp is the goal so the sauce clings instead of puddles.

7. Bacon Carbonara With Miracle Noodles

Silky, smoky, and indulgent without the carb load. This keto carbonara uses shirataki “miracle” noodles and a classic egg-Parmesan emulsion for that glossy finish. It’s date-night fancy, weeknight easy.

Ingredients:

• 2 packages shirataki spaghetti, rinsed and dry-sautéed
• 6 slices thick-cut bacon, chopped (or pancetta)
• 2 large eggs + 1 egg yolk, room temperature
• 3/4 cup finely grated Parmesan or Pecorino Romano
• 2 cloves garlic, smashed
• 1 tablespoon butter (optional)
• Freshly ground black pepper
• Salt to taste
• Chopped parsley for garnish (optional)

Instructions:

1. In a bowl, whisk eggs, yolk, cheese, and a generous amount of black pepper. Set aside.
2. Crisp bacon in a skillet over medium heat, 6–8 minutes. Add smashed garlic for the last minute. Remove garlic and reserve 1–2 tablespoons bacon fat in the pan.
3. Add dry-sautéed shirataki to the skillet with bacon fat (and butter if using). Toss 2 minutes to warm.
4. Remove pan from heat. Quickly pour in egg mixture, tossing vigorously to create a creamy sauce without scrambling. Thin with a splash of hot water if needed.
5. Fold in the bacon. Season with salt (careful—cheese is salty) and more pepper. Garnish with parsley.

Work off the heat to keep the sauce glossy, not scrambled. Add sautéed mushrooms or peas (if fitting your macros) for extra texture. Pecorino brings saltier zip; Parmesan is milder—both are great.

8. Creamy Cajun Chicken “Pasta” With Roasted Spaghetti Squash

Smoky Cajun spice meets velvety cream sauce over sweet, roasty spaghetti squash strands. It’s cozy, hearty, and just spicy enough. Perfect for nights when you want big flavor without big effort.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil, divided
• 1 pound chicken thighs or breasts, sliced
• 1 tablespoon Cajun seasoning (plus more to taste)
• 1 small yellow onion, diced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan
• Salt and pepper
• Chopped parsley or green onions for garnish
• Lemon wedge (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Halve squash lengthwise, scoop seeds, and drizzle cut sides with 1 tablespoon oil. Season with salt and pepper. Roast cut-side down on a sheet pan 35–40 minutes until tender. Shred into strands with a fork.
2. Season chicken with Cajun seasoning. Heat remaining oil in a skillet over medium-high. Sear chicken 5–6 minutes until cooked. Remove.
3. Sauté onion and bell pepper 3 minutes. Add garlic 30 seconds.
4. Pour in cream and broth; simmer 3–4 minutes. Stir in Parmesan. Season with salt, pepper, and extra Cajun spice if desired.
5. Return chicken and fold in spaghetti squash strands. Toss to coat and heat through.

Top with parsley and a squeeze of lemon to brighten. Swap chicken for shrimp or andouille sausage for a Southern twist. For thicker sauce, simmer a minute longer before adding squash.

9. Cherry Tomato Burrata “Pasta” With Roasted Eggplant Ribbons

Silky roasted eggplant becomes luxe ribbons that feel like pappardelle. Toss with warm burst cherry tomatoes, fragrant garlic, and creamy burrata for a Mediterranean bowl that tastes like summer. It’s simple, elegant, and shockingly low carb.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil, divided
• 2 cups cherry tomatoes
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• Salt and black pepper
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup fresh basil, torn
• 8 oz burrata or fresh mozzarella, torn
• 2 tablespoons grated Parmesan (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Use a vegetable peeler to shave eggplant into long ribbons (discard very seedy cores). Toss with 2 tablespoons olive oil, salt, and pepper. Spread on two lined sheets and roast 12–15 minutes until tender and lightly browned.
2. Meanwhile, heat remaining oil in a skillet over medium. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Cook 6–8 minutes until tomatoes burst. Add balsamic if using.
3. Add roasted eggplant ribbons to the skillet and gently toss to coat.
4. Transfer to bowls. Top with torn burrata, basil, and Parmesan if desired. Season to taste.

For extra protein, add grilled chicken or prosciutto ribbons. If eggplant isn’t your thing, use zucchini ribbons. Pro tip: salt eggplant ribbons for 10 minutes, then pat dry to reduce bitterness and moisture.

10. Quick Bolognese With Shaved Cabbage “Pappardelle”

All the slow-cooked flavor in a weeknight-friendly format. Rich, meaty bolognese hugs buttery cabbage ribbons that eat like wide noodles. It’s hearty, comforting, and seriously satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef (or half beef, half pork)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes (no sugar added)
• 1/2 cup dry red wine or beef broth
• 1/2 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper
• 6 cups green cabbage, shaved into wide ribbons
• 1 tablespoon butter
• 1/3 cup grated Parmesan, plus more for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium. Add beef; cook until browned. Add onion, carrot, and celery; sauté 4–5 minutes. Stir in garlic for 30 seconds.
2. Add tomato paste and cook 1 minute. Pour in crushed tomatoes and wine/broth. Simmer 10 minutes to thicken.
3. Stir in heavy cream and Italian seasoning. Season with salt and pepper.
4. In a separate large skillet, melt butter over medium-high. Add cabbage ribbons and a pinch of salt; sauté 5–7 minutes until tender but not mushy.
5. Toss cabbage with Parmesan, then ladle over bolognese. Garnish with parsley and extra cheese.

Make it extra-rich with a splash of beef bone broth. You can also serve the bolognese over zucchini noodles or spaghetti squash. Leftovers are incredible—double the sauce and freeze for future you.

Final Tips For Low Carb Pasta Bliss

– Dry your “noodles”: Pat zoodles, dry-sauté shirataki, and rest roasted veg to avoid watery sauces.

– Salt smartly: Many cheeses and sauces are salty—taste as you go.

– Sauce first, noodles last: Warm sauce, then toss in noodles briefly for the best texture.

You’ve got 10 low-carb pasta heroes ready to save any weeknight. Pick one, grab a skillet, and twirl into dinner—no carb hangover, all the cozy vibes. Trust me, you won’t miss the wheat.