Another quick, easy, delicious and extremely nutritious meal that can be on the table in minutes. This versatile recipe can also be made with cooked chicken or beef or why not try adding a variety of mushrooms such as oyster, shiitake or chestnut. Again I’ve opted to Explore Cuisine’s delicious Pasta alternatives, Edamame & Mung Bean Fettuccine, it packs a whopping 42g of protein and us also low carb.
Serves 4
200g Fettucine Pasta or Pasta of your choice
1 Small Onion finely chopped
250g Mushrooms Sliced
1 Teaspoon Crushed Peppercorns
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Garlic Granules 2 Teaspoons Smoked Paprika
1 Teaspoon Dried Parsley
1 Beef or Vegetable Stock Pot
6 Tablespoons Single Soy Cream or Light Cream
150ml Water
Cook the pasta as per pack instructions, drain and cover to keep warm.
Fry the onion and mushrooms in a non stick frying pan. Add the pepper and garlic, fry for a few seconds. Add the stock pot and water, bring to the boil then turn the heat down to simmer. Next add the paprika, parsley and cream. Stir gently on a low heat until sauce starts to thicken, add in the drained pasta. Toss to cover in sauce and serve.
Calories per serving, 256 per person
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