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This Mushroom Swiss Cheeseburger Pasta is a delicious low carb pasta dish made with ground beef, sauteed mushrooms, and a homemade Swiss cheese sauce. If you are a mushroom cheeseburger fan, you are going to devour this recipe!
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I can't tell you how excited I was to adapt my old recipe to this Low Carb Mushroom Swiss Cheeseburger Pasta.
I had been missing this pasta SO much. It was the first of my old recipes I jumped to adapt.
Now, the original recipe cooks the pasta in the sauce with all of the other ingredients and I made the mistake of doing that with this Brami pasta.
The problem with that is that lupini beans can be a bit bitter. So the liquid that you cook the pasta in becomes a bit bitter. The pasta isn't bitter at all, but somehow the cooking water because bitter.
So you know, the sauce was bitter.
It took me a bit to figure out why the low carb version of my Mushroom Swiss Cheeseburger Pasta was tasting bitter, and it drove me crazy.
But once I figured it out and adjusted to making the pasta in a separate pot, it was smooth sailing from there!
Every single person that has tried this Mushroom Swiss Cheeseburger Pasta has loved it. Seriously! Not one person has given it a thumbs down!!
It is such a favorite at my house that I make it every single month and freeze the leftovers so we have 2 more meals for the month.
You know you love a recipe when you want to eat it 3 times a month gang!
So give this Mushroom Swiss Cheeseburger Pasta a try.
I think you will really love it!
These are the ingredients necessary to make Mushroom Swiss Cheeseburger Pasta (Low Carb).
- olive oil
- ground beef
- Worcestershire sauce
- Dijon mustard
- pink salt
- cracked black pepper
- low carb pasta (I have started using this low carb pasta as well)
- unsalted butter
- heavy cream
- cream cheese
- Swiss cheese
- fresh flat-leaf parsley
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Mushroom Swiss Cheeseburger Pasta. You will find the full directions in the recipe card at the bottom of the post.
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook for 5 to 10 minutes (or until desired tenderness).
Push the veggies to the sides of the pan. Add ground beef, breaking it up with a wooden spoon and stirring it into the sauteed veggies.
Meanwhile, in a medium pot, melt the butter over medium heat. Add the heavy cream, cream cheese, salt, and pepper. Whisk until the cream cheese has melted.
Into the ground beef mixture, stir the Worcestershire sauce, Dijon mustard, salt, pepper, cooked pasta, and Swiss cheese mixture.
- Ground Beef - instead of ground beef, feel free to use ground chicken, turkey, or pork.
- Low Carb Pasta - you can use whatever low-carb pasta you prefer. I have started using this brand of low carb pasta as it has more varieties and can be cooked in the dish without giving it a bitter flavor.
- Cheese - I was trying to replicate our favorite cheeseburger so I used Swiss cheese. You can use whatever cheese you prefer.
This is the equipment you will need to make Mushroom Swiss Cheeseburger Pasta:
Store any leftover Mushroom Swiss Cheeseburger Pasta in an airtight container in the fridge for up to 5 days.
This Mushroom Swiss Cheeseburger Pasta freezes well. I freeze it in these 2 serving containers that can go from freezer, to fridge, to oven.
Can I have Pasta on Keto?
We have talked about this on the blog before but we talked more about the pasta alternatives like zoodles, spaghetti squash, and hearts of palm noodles like Palmini.
And out of all of the above the verdict from my family and I was that hearts of palm noodles were the best choice.
But there were no low carb short cut pasta options. For that, I just used cauliflower florets.
Don't get me wrong, recipes like my Low Carb "Mac & Cheese" are still some of my favorites.
But when I came across Brami pasta I have to admit I got super excited.
I was known as the "Mac & Cheese Queen" before I went low carb. I made just about every dish into a mac & cheese, including Mushroom Swiss Cheeseburgers, at one time or another. So I have a ton of recipes that I wanted to make low carb but cauliflower just wasn't cutting it.
This pasta opened the door to that for me.
Now, for those that are on strict keto, or staying below 20 net carbs, this pasta isn't something that will fit into your lifestyle.
But for people like me, that are eating more low carb and flexible, this pasta is amazing!
I have tried a few other brands and will be doing a post about all of them soon, but I will say that this pasta has a fabulous texture and taste, so it is two thumbs up from myself and my family!
FAQ about Mushroom Swiss Cheeseburger Pasta
Oh sure, use whatever cheese you prefer. I was just looking for the flavor profile of a mushroom Swiss cheeseburger, which was one of my all time favorite cheeseburgers, but you can use cheddar, jack, mozzarella, whatever your heart, and tummy, desires.
Yes, it threw me off at first. It is made with lupini beans and they can be a bit bitter. I actually tried to make this a one pot meal and cook the pasta in the skillet with the other ingredients and it gave it a slightly bitter taste. But, the pasta itself does not have a bitter taste after cooking. Plus, this brand of low carb pasta has the best texture of all of the low carb pasta I have tried.
You can store your leftovers in an airtight container in the fridge for up to 5 days. YOu can also freeze the leftovers for up to 4 months.
More Keto & Low Carb Pasta Recipes
Looking for other recipes like this? Try these:
- Keto Pasta with White Clam Sauce
- Jambalaya Pasta with Crawfish and Sausage
- Keto Lemon Asparagus Chicken Pasta
- Keto Baked Feta Pasta
- Easy Keto Sesame Noodles
- Low Carb Cheesy Baked Spaghetti
Mushroom Swiss Cheeseburger Pasta (Low Carb)
- 2 tablespoons olive oil
- 1/2 medium onion thinly sliced
- 8 ounces cremini mushrooms stemmed and sliced
- 2 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- pink salt
- cracked black pepper
- 8 ounces low carb pasta
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 2 ounces cream cheese cubed, and at room temperature
- 8 ounces Swiss cheese shredded
- fresh flat-leaf parsley chopped for garnish
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook for 5 to 10 minutes (or until desired tenderness).
- Drain the pasta and set aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, until they begin to turn golden brown. About 5 minutes. Add the mushrooms to the skillet and continue to cook for an additional 5 minutes, then add the garlic and cook and another minute.
- Increase the heat to medium-high and push the veggies to the sides of the pan. Add ground beef, breaking it up with a meat chopper and stirring it into the sauteed veggies. Cook until there is no longer any pink, about 7 to 10 minutes.
- Meanwhile, in a medium pot, melt the butter over medium heat.
- Add the heavy cream, cream cheese, salt, and pepper. Whisk until the cream cheese has melted.
- Reduce the heat to medium-low and let the mixture simmer for 5 minutes.
- Whisk in the Swiss cheese until it is completely incorporated. Remove from the heat.
- Into the ground beef mixture, stir the Worcestershire sauce, Dijon mustard, salt, pepper, cooked pasta, and Swiss cheese mixture.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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