Prep: 10 mins
Cook: 25 mins
WHAT YOU NEED:
1 onion, chopped
14 oz. (400g) chestnut mushrooms, sliced
1 tsp. coconut oil
15.8 oz. (450g) of garden peas, frozen
1 vegetable stock tablet
2/3 cup (150ml) of hot water
5 oz. (140g) of bacon, cut into pieces
½ cup (125ml) of soy cooking cream
WHAT YOU NEED TO DO:
Wash and spiralize the zucchinis, then set aside.
Meanwhile, chop the onion and cut the mushrooms into slices. Heat the oil in a frying pan and fry the onion for 2 minutes.
Then add the garden peas and cook for another 2 minutes. Crumble in the bouillon tablet and add the hot water. Bring to the boil and cook the garden peas for 4 minutes until done.
Heat another dry frying pan and fry the bacon for 5 mins, increase the heat and add the mushrooms, cook for another 5 mins.
Take the garden peas from the heat and stir in the cream. Puree with the hand blender into a smooth sauce, then return to the pan. Season with pepper and salt. Add the zucchini to the sauce and heat up for 2-3 mins.
To serve, divide the zucchini between plates and top with the ham and mushrooms.
- replace zucchini with whole-wheat pasta if not on a low-carb diet
Nutrition per serving:
212 kcals 13g Fats
18g Carbs 17g Protein