Living low carb is a rewarding lifestyle, at least for me but it comes with a few sacrifices and pasta is one of them. Now, I’m not a big pasta fan, but every once in a while, it just hits the spot!
This low carb pasta dish is a spin on a recipe, called lazy pierogi, that I was introduced to in my early twenties after my mother married into a polish family. I loved the combination of flavors in this light dish complete with smoked sausage (or chicken), sauerkraut, mushrooms and pasta. It has a very light sauce that I only later found out was cream of mushroom. Yum!
Now for those you who want to tell me that pasta has no place in polishes dishes, I get it! I can only tell you that this was how I was introduced to this delicious recipe.
Challenges with creating this low carb pasta dish
There were two challenges with recreating this dish. The first was the pasta, of course! While I cook quite a bit, my day job doesn’t typically allow for the time it takes to makes a good, homemade low carb pasta. How did I solve for this? I discovered the Explore Cuisine line of whole food pastas. I wouldn’t consider all them to be “low carb” but the black bean product is only 10 net carbs for a 2 oz serving and is AMAZING! By the way, 2 oz is a very large serving, in my opinion. It has a very mild taste. I even tested it on my mother, who hates black beans and she loved it!
Overcoming the second hurdle was a bit more challenging. It’s not hard to make a good low carb, gluten free (which is a must in my house) mushroom sauce, but, again, time is not always on my side. After reviewing and testing several packaged options I landed on Pioneer’s gluten free brown gravy thinking that by adding a good organic sour cream, I would lighten the flavor to make it come out more like a mushroom sauce. I hit the jackpot and the rest, as they say, is history!
Sausage, sauerkraut & mushroom low carb pasta dish
There are so many options for enhancing the flavor of this low carb pasta dish including adding onion, garlic and a multitude of veggies like green beans or spinach. Feel free to experiment while keeping in that modifying the recipe will change it’s nutritional content.
Let’s get started!
You will need:
- Polish kielbasa – 2, 16 oz packages. I use Simple Truth brand
Explore Cuisine Black Bean Pasta – 4 oz (½ box)
- Brown gravy mix – 1 ⅛ cup prepared – I use Pioneer brand
- Fresh mushrooms sliced – 8 oz package
- Sauerkraut – 14 fluid oz – I use Silver Fleece
- Grass fed butter – 2 Tbsp
- Organic sour cream – ¾ cup
- Salt & pepper to taste
- Bring medium pot of water to boil
- Add black bean pasta and cook according to the package directions (5-7) minutes.
- Drain pasta and rinse with cold water to stop the cooking process
Sausage, mushrooms & sauerkraut:
- Slice polish sausage into ½ pieces
- Melt butter in large saute pan on medium heat
- Lightly rinse sauerkraut, if desired
- Add sausage to butter over medium to high heat until browned to taste
- Rinse & dry mushrooms
- Add sauerkraut to the sausage and brown
- Include mushrooms towards the end to cook down slightly
- Remove from heat
- In separate pan prepare the brown gravy mix
- Stir in sour cream
Putting it all together:
- In large casserole or pan stir together pasta & sausage mixture
- Pour sauce over the combination, stirring gently to blend until creamy
- Salt and pepper to taste
Makes 8 servings.
These nutritional facts are estimated based on the specific ingredients I used and will vary if any are substituted. I like to use the MyFitnessPal app to get an accurate reading on macro and calorie count. I have dozens of recipes created with this information. What a great tool!
Check out another fan favorite, the best low carb sugar cookie recipe.
If you are new to Keto or are looking for a great support program, I invite you check out Fat Fueled. A program developed by Leanne Vogel. She is an amazing nutritionist that has helped thousands of people embrace a low carb, high fat lifestyle. Check it out here.
Take care and, as always, stay healthy!
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